Frozen kirsch mousse

Yield: 1 Servings

Measure Ingredient
3 larges Eggs, slightly beaten
1 cup Milk
⅓ cup Sugar
1 tablespoon Honey
⅛ teaspoon Salt
¼ cup Kirsch
1 cup (1/2 pint) heavy cream
Pesticide-free edible flower petals (optional)

In 1 qt saucepan, cook eggs, milk, sugar, honey, and salt over very low heat, Stiring constantly, just until custard coats spoon - 12 to 15 minutes. DO NOT BOIL!. Remove from heat and stir in kirsch. Pour custard into shallow bowl; cover surface directly with plastic wrap so a skin does not form. Refrigerate until cool- about 20 minutes. Meanwhile, in large bowl, with electric mixer on medium speed, beat heavy cream until stiff peaks form. Carefully fold cooled custard into whipped cream just until combined. Spoon mixture, or mousse, into freezer storage container and freeze until firm- at least 3 hours. To serve, scoop mousse into desert dishes and if desired, sprinkle with flower petals.

Protein: 5 grams; fat: 19 grams; carbohydrates: 20 grams; fiber: 0; sodium: 114 miligrams; cholesterol: 5 miligrams; calories: 272. Makes 6½ cup servings **Recipe from Country Living June 1995 Posted to EAT-L Digest 01 Sep 96 From: "Anita M. Cousar" <Aaliyah618@...> Date: Mon, 2 Sep 1996 18:15:44 -0400

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