Do you whip the cream and then fold it in? Thanks. Sent from my iPhone
> On Sep 1, 2016, at 5:35 PM, Wayne Scott via Cookinginthedark > <[email protected]> wrote: > > A Delicious Vanilla Mousse Recipe > > > > > > > > This vanilla mousse recipe is creamy and delicious. This recipe does > not use raw eggs like many other recipes do because consuming raw eggs > can be dangerous. Frequently, eggs are found to be contaminated with > Salmonella, a bacterium which causes food poisoning. > > This dessert > can be prepared ahead of time and kept overnight in the refrigerator. > It is very easy to make and is the perfect dessert to enjoy after any > meal. The cornstarch may form small clumps, so use a whisk to stir the > mixture when cooking. You can also use a strainer to remove any clumps > of cornstarch that form. > > 1/3 cup of sugar > > Two tablespoons of cornstarch > > One and a half cups of whole milk > > One Tablespoon of pure vanilla extract > > One cup of whipped cream > > Combine > the milk, cornstarch and sugar to a saucepan and bring to a boil. > Reduce the heat and simmer for about three minutes, stirring constantly > to prevent sticking. Remove the saucepan from the heat and allow to > cool completely. > > Pour the contents of the saucepan into a mixing bowl and add the > vanilla extract. Stir in the vanilla extract. Fold in the whipped > cream and refrigerate for at least one hour. > > Top with whipped cream and your favorite fruit. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
