|
Brandied Mincemeat Mousse2 egg whites
2 cups of whipping cream
1 cup of sugar
1/8 teaspoon of salt
1 teaspoon of brandy or rum extract
1 1/2 cups of mincemeat |
|
Place the egg whites and cream in a mixing bowl, beat until stiff. Add sugar gradually and continue beating until well blended. Fold in salt, brandy and mincemeat. Spoon into freezing tray or small paper cups. Place in freezing compartment of refrigerator and set control for coldest temperature. Freeze until firm, about 2 to 3 hours. Makes 1 1/2 quarts
|
| |
|
|