Butterscotch Rum Mousse
From andiecooks 14 years ago
- 120 minutes to make
- Serves 4
A delicious blend of butterscotch and rum, light, a great finish to a meal.
Ingredients
- 2/3 c. butterscotch pieces shopping list
- 2 tblsp. dark rum shopping list
- 3 large egg yolks shopping list
- 1/4 c. sugar shopping list
- a few drops of maple flavoring shopping list
- 4 large egg whites shopping list
- dash of salt shopping list
- dash of cream of tartar shopping list
- 3/4 c. whipping cream(not whipped) shopping list
- for garnish shopping list
- toasted slivered almonds shopping list
- mint leaves are pretty too shopping list
How to make it
- Melt the butterscotch in a small pan, in a large pan of hot, not boiling, water
- mix in the rum, let cool
- beat egg yolks, add sugar and maple flavoring, combine with the butterscotch/rum mixture
- beat egg whites until foamy
- add the dashes of salt and cream of tartar, beat until firm(not stiff) peaks appear
- beat a little of the egg white into the butterscotch mix to loosen,
- gently fold the butterscotch mixture into the egg whites
- whip the cream into soft peak stage
- fold into butterscotch mixture
- divide evenly into 4 or 6 small dishes
- chill 2 hours
- garnish with whipped cream, slivered almonds, mint
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