SOUTHERN RECIPES
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MOUSSE RECIPES

Butter Toffee Brickle Mousse

• 1/2 lb. toffee or 1/2 lb. Butter Brickle® candy
• 1 pint whipping cream

Put the candy through a food chopper using the coarse knife. Whip the cream until it holds its shape. Fold in the ground candy. Freeze. (Makes 1 1/2 quarts)

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Cherry Orange Mousse

• 6 oranges 
• 1 lemon 
• 1 tsp. powdered gelatin
• 3/4 cup cherries diced 
• 1 cup sugar syrup, hot 
• 3 cups heavy cream

Add strained juice of oranges and lemon to sugar syrup with gelatin dissolved in the sugar syrup. Add cherries and, when cold, add whipped cream. Freeze. (Makes 2 quarts)

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Chocolate Mousse

• 1 cup milk
• 1 tbs. vanilla
• 1 1/2 cups confectioners sugar
• 1 tbs. gelatin
• 2 tbs. cold water
• 2 1/2 cups heavy cream
• 6 tbs. grated bitter chocolate
• 1 tsp. powdered cinnamon

Scald milk, chocolate and sugar to almost boiling Soak gelatin in the cold water and add to hot mixture. When cold and slightly thickened, flavor with cinnamon and vanilla. Fold in whipped cream. Freeze. (makes 2 quarts)

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Fruit Mousse

• 1 lb. white grapes 
• Pinch of salt
• 1/4 lb. marshmallows 
• 1 cup whipping cream
• 1/4 lb. candied pineapple

Skin and seed grapes, cut in half. Cut candied pineapple in thin, small slices. Cut marshmallows in fourths. Add salt to slightly-whipped cream and fold in grapes, pineapple and marshmallows. Freeze. (Makes 2 quarts)

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Ginger Mousse

• 1 tsp. gelatin
• 1 cup milk
• 1/3 cup sugar
• 2 tsp. vanilla
• 1 tbs. cold water
• 2 tbs. ginger syrup
• 1/8 tsp. salt
• 1/4 cup finely-chopped preserved ginger
• 1/2 pint whipping cream

Soak the gelatin in the cold water. Dissolve over hot water and slowly add the milk, preserved ginger chopped very fine and remaining ingredients except the whipping cream. Mix and chill. Whip the cream until stiff and gradually fold in the gelatin mixture. Freeze. (Makes 1 1/2 quarts)

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Vermont Maple Mousse

• 1 cup milk 
• 1 tbs. cold water 
• 1 1/2 cups maple syrup
• 2 1/2 cups heavy cream 
• 1/2 cup chopped nuts 
• 1 tbs. powdered gelatin

Mix the syrup and milk add gelatin which has been soaked in cold water and then dissolved over boiling water. Fold in whipped cream stiff. Add nuts. Freeze. (Makes 2 quarts)

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Peach Mousse

• 1 cup milk
• 2 1/2 cups heavy cream, whipped
• 2 tbs. cold water 
• 1 1/2 cups crushed peach pulp
• 1 tbs. powdered gelatin 
• 3 cups confectioners sugar

Mix milk, sugar and peach pulp. Add gelatin which has been soaked a few minutes in the cold water and dissolved over boiling water. Fold in whipped cream, stiff. Freeze. (Makes 2 quarts)

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Raspberry Mousse

• 1 pint raspberries 
• 3/4 cup sugar 
• 1 1/2 cups whipping cream

Force berries through a sieve, add sugar and cook until berry mixture thickens, stirring Frequently. Cool. Fold in whipped cream. Freeze. (Makes 1 quart)

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Summertime Mint Mousse

• 1 tsp. gelatin 
• 2 tbs. cold water
• 1 cup milk 
• Fruit coloring (red or green)
• 2 cups whipping cream
• 1/8 tsp. salt
• 1/2 lb. peppermint, lime or wintergreen candies, crushed

Soak the gelatin in the cold water 5 minutes. Heat the milk and the dissolve the gelatin in it. Add the finely crushed candies and the salt. Cool and add coloring if desired (delicate green if peppermint or lime is used, red if wintergreen mints are used). Fold in whipped cream until thick. (Makes 2 quarts)

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White Mountain Strawberry Mousse

• 2 1/2 cups heavy cream 
• 2 tbs. cold water 
• 1 tbs. powdered gelatin
• 2 cups crushed strawberries 
• 2 cups confectioner's sugar

Crush strawberries and press through sieve, add sugar and gelatin which has been softened in cold water and dissolved ever boiling water. When mixture cold and slightly thickened, fold whipped cream stiff. Freeze. (Makes 2 quarts)

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Toasted Coconut Mousse

Brown lightly 1 cup of coconut, either in the oven or under a broiler. Chill thoroughly and add to the Vanilla Ice Cream Mixture before freezing. (Makes 2 quarts)

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Coffee Mousse

• 1/2 cup strong coffee, double strength
• 3/4 cup sugar
• 1 1/2 cups whipped cream

Scald coffee and sugar to almost boiling. Fold in whipped cream. Freeze. (Makes 1 quart)

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