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Filbert Mousse

Ingredients
  Unflavored gelatin 2 Tablespoon
  Milk 2 1⁄4 Cup (36 tbs)
  Eggs 6 , separated
  Sugar 1 Cup (16 tbs)
  Cognac 2 Tablespoon
  Vanilla 1 Teaspoon
  Ground toasted filberts 1 1⁄2 Cup (24 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Soften gelatin in 1/3 cup water.
Heat milk in me- dium heavy saucepan; stir in gelatin until dissolved.
Beat egg yolks and sugar until light and fluffy; stir into hot milk gradually.
Cook over low heat, stirring constantly, until mixture thickens and coats metal spoon.
Do not boil.
Remove from heat; stir in cognac, vanilla and ground filberts.
Chill until thick- ened.
Beat egg whites until stiff but not dry.
Fold into filbert mixture with whipped cream.
Pour into 5-cup souffle dish with 4-inch collar of waxed paper around dish.
Chill until set.
Remove collar.
Garnish side of mousse with additional toasted chopped filberts if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Nut
Interest: 
Party
Servings: 
8

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