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Bourbon Mousse PDF Print E-mail

KosherEye.com

Bourbon_mousse_Gingersnap_cookies
By Alex Idov, the Kosherologist at exploretheworldofkosher.com

To maintain desired consistency, it is best to prepare this mousse as close as possible to serving time.

Ingredients

8 ounces parve whipping cream
4 eggs, separated*
½ cup sugar
½ cup bourbon

Directions

Whip cream until stiff and set aside in the refrigerator. Beat egg yolks and sugar until the mixture is creamy and pale yellow. Add bourbon and mix until well combined. Gently fold egg mixture into cream and return to refrigerator. In a clean bowl, beat egg whites until very stiff, and gently fold into mixture. (When ready to serve, sprinkle lightly with ground or freshly grated nutmeg).

Notes

*KosherEye recommends pasteurized eggs since this recipe is uncooked
The recipe partners well with Alex's Ginger-Snap Cookies.

©Recipes and photographs are property of 'Kosherology', Alexander A. Idov, 2014.


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