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    Heavenly Mint Mousse

    Source of Recipe


    List of Ingredients

    Heavenly Mint Mousse

    6 oz. Andes creme de menthe mints
    1/4 cup hot water
    4 egg yolks at room temperature
    1/2 pint whipping cream

    Place mints in small pan or top of double boiler. Set over hot (not boiling) water. Cover and allow to melt 10 minutes. Stir with whisk until smooth. Remove from heat. Whisk in hot water. Cover and set aside. Beat egg yolks well. Stir small amount of mint mixture into yolks, then stir yolks into mint mixture. In a cold bowl with cold beaters, beat cream until very stiff. Fold mint mixture into whipped cream. Spoon into dessert dishes and refrigerate. Top with cream and one Andes mint.





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