[CnD] a delicious vanilla mousse
williams4895 at bellsouth.net
Fri Sep 2 11:22:26 CEST 2016
Do you whip the whipping cream before you fold it in the vanilla mousse, or do you fold it in as a liquid? I would like to make this.
Sent from my iPhone
> On Sep 1, 2016, at 5:35 PM, Wayne Scott via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> A Delicious Vanilla Mousse Recipe
> This vanilla mousse recipe is creamy and delicious. This recipe does
> not use raw eggs like many other recipes do because consuming raw eggs
> can be dangerous. Frequently, eggs are found to be contaminated with
> Salmonella, a bacterium which causes food poisoning.
> This dessert
> can be prepared ahead of time and kept overnight in the refrigerator.
> It is very easy to make and is the perfect dessert to enjoy after any
> meal. The cornstarch may form small clumps, so use a whisk to stir the
> mixture when cooking. You can also use a strainer to remove any clumps
> of cornstarch that form.
> 1/3 cup of sugar
> Two tablespoons of cornstarch
> One and a half cups of whole milk
> One Tablespoon of pure vanilla extract
> One cup of whipped cream
> the milk, cornstarch and sugar to a saucepan and bring to a boil.
> Reduce the heat and simmer for about three minutes, stirring constantly
> to prevent sticking. Remove the saucepan from the heat and allow to
> cool completely.
> Pour the contents of the saucepan into a mixing bowl and add the
> vanilla extract. Stir in the vanilla extract. Fold in the whipped
> cream and refrigerate for at least one hour.
> Top with whipped cream and your favorite fruit.
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