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.
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| Muirhead – 2002 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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