Muirhead Ginger Peachy Butter Mousse |
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1 cup
Muirhead
Ginger Peachy Butter ½ cup egg whites 1 cup sugar 2 cups heavy cream, whipped stiff whipped cream and diced crystallized ginger for garnish |
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| Beat egg whites until fluffy. Gradually add sugar to the egg whites; continue beating meringue for 10 minutes until the sugar is thoroughly dissolved. Fold together Muirhead Ginger Peachy Butter, stiffly whipped cream, and sugar-meringue mixture until thoroughly blended. Spoon into serving cups or goblets and chill. Serve with additional whipped cream topping and diced crystallized ginger. Serves 8. | ||
| Muirhead – 2002 | ||
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