You are here

Mousse Cordiale

Francis.Rafael's picture
Mousse Cordiale is one of the dessert variety I am known for. I often prepare this yummy dessert and it goes without saying that it is a favorite among my peers. Just check out the recipe of the rich and yummy Mousse Cordiale listed here.
  Eggs 5 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Plain gelatin 1 Ounce (1 Envelope)
  Cold water 2 Tablespoon
  Salt 1 Pinch
  Whipped heavy cream 1 Pint
  Liqueur 1 Cup (16 tbs) (Galiano Cognac, Creme De Cacao Amaretto)

Beat the yolks with sugar until mixture is light yellow.
Add pinch of salt.
Add vanilla to milk and bring just to a boil.
Add milk to beaten egg yolks, mixing thoroughly.
Heat over low heat, stirring constantly, but do not boil.
Soften gelatin in cold water, add to milk and strain mixture through a fine sieve.
Cool on a big bowl of ice, then fold in whipped heavy cream.
Fold in whipped-until-stiff egg whites.
Add 2 to 3 oz. of your favorite liqueur.
Pour into a serving bowl or individual serving glasses and chill in refrigerator.
Just before serving float a tablespoon of the remaining liqueur on top of each portion.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (17 votes)


Mousse Cordiale Recipe