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August 8, 2011
White Chocolate Mousse
Delicious Desserts
Prep time:
15 minutesCooking time:
none“Do not go out and buy more whipping cream when you think yours has just begun to sour. Whisk in 1/8 teaspoon baking soda, then taste to be sure the whipping cream has been salvaged.”
Ingredients
Serves 6
- 1 (14-ounce) can sweetened condensed milk
- 1 (3-ounce) package white chocolate instant pudding mix
- 1 cup water
- 1 1/2 cups whipping cream
- 1/2 cup red raspberries
- 6 mint sprigs
Directions
1
Combine condensed milk, pudding mix and water in a mixing bowl. Beat with an electric mixer set at medium speed until smooth, about 1 minute. Chill, covered, for 5 minutes.
2
Beat whipping cream in a chilled mixing bowl with an electric mixer set at high speed until stiff peaks form, about 5 minutes.
3
Fold whipped cream into pudding mixture. Spoon into parfait glasses or dessert bowls. Chill, covered, until serving time.
4
Top each serving with raspberries and mint sprigs.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
You can keep heavy or whipping cream on hand in the freezer for up to 6 months. However, be sure there is a 1/2 inch of space in the top of the carton before freezing.
Great Pairings
Sage-Roasted Cornish Game Hens
Whenever Grandma squeezed a lemon for juice, she made a batch of lemon peel, too. She'd remove the peel with a zester and store it in the freezer so she had instant lemon peel that kept for months.
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