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Peanut Brittle Mousse Recipe
|Miniature marshmallows||10 1⁄2 Ounce (1 Package)|
|Milk||1 Cup (16 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Peanut brittle||3⁄4 Cup (12 tbs), crushed|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 2103 Calories from Fat 890
% Daily Value*
Total Fat 101 g155.3%
Saturated Fat 59.5 g297.5%
Trans Fat 0 g
Cholesterol 351.4 mg
Sodium 636.9 mg26.5%
Total Carbohydrates 285 g94.9%
Dietary Fiber 0 g
Sugars 181.8 g
Protein 37 g73.5%
Vitamin A 75.2% Vitamin C 2.4%
Calcium 41.8% Iron 1.2%
*Based on a 2000 Calorie diet
Heat over boiling water until marshmallows are melted; stir occasionally.
Soften gelatin in water in a saucepan.
Stir over low heat until gelatin is dissolved.
Remove marshmallow mixture from heat and stir in gelatin.
Cool slightly and chill until slightly thickened, stirring occasionally.
Beat egg white until stiff, not dry, peaks are formed.
Gently fold peanut brittle, beaten egg white, and whipped cream into marshmallow mixture.
Turn into a 1 1/2-quart mold rinsed with cold water.
Freeze until firm, but not solid.
Before serving time, place mold in refrigerator 45 to 60 minutes to soften slightly.