Peanut Brittle Mousse Recipe
Ingredients
| Miniature marshmallows package | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Strong coffee | 1/2 Cup (16 tbs) | |
| Unflavored gelatin | 1 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Egg white | 1 | |
| 3/4 cup crushed peanut brittle | ||
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Combine marshmallows, milk, and coffee in top of a double boiler.
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.
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.
Chef
