Jiffy Grape Mousse Recipe
Ingredients
| 1/2 c. grape jam | ||
| 2 tablesp. lemon juice | ||
| Salt | 1/4 Teaspoon | |
| 2/3 c. bottled milk or 1/3 c. evaporated milk and 1/3 c. water | ||
| 1 c. light or heavy cream, whipped | ||
Directions
Beat jam with a hand or electric beater until smooth.
Stir in lemon juice and salt; gradually add milk, beating after each addition.
Fold in cream.
If light cream is used, whip as in Whipped Light Cream, Method I.
Turn into freezing tray of automatic refrigerator; freeze with the cold control at coldest setting.
When mixture begins to set, turn into bowl and beat well with egg beater; then return to tray and continue freezing until firm.
Stir in lemon juice and salt; gradually add milk, beating after each addition.
Fold in cream.
If light cream is used, whip as in Whipped Light Cream, Method I.
Turn into freezing tray of automatic refrigerator; freeze with the cold control at coldest setting.
When mixture begins to set, turn into bowl and beat well with egg beater; then return to tray and continue freezing until firm.
Chef
