Peppermint-Candy Mousse
Peppermint-Candy Mousse
1/4 pound peppermint-stick candy
3/4 cup milk
1 Tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped
Put candy through food chopper. Heat with milk until dissolved. Soak gelatin in cold water five minutes. Dissolve in hot mixture. Cool until thick. Beat until smooth. Fold in whipped cream. Serve over cake or pour into freezer tray and freeze without stirring. Peanut brittle may be substituted for peppermint candy if desired.
Yield: About 6 portions.
1/4 pound peppermint-stick candy
3/4 cup milk
1 Tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped
Put candy through food chopper. Heat with milk until dissolved. Soak gelatin in cold water five minutes. Dissolve in hot mixture. Cool until thick. Beat until smooth. Fold in whipped cream. Serve over cake or pour into freezer tray and freeze without stirring. Peanut brittle may be substituted for peppermint candy if desired.
Yield: About 6 portions.
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