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Ingredients
- 3 lrg Large eggs, slightly beaten
- 1 c. Lowfat milk
- 1/3 c. Sugar
- 1 Tbsp. Honey
- 1/8 tsp Salt
- 1/4 c. Kirsch
- 1 c. (1/2 pint) heavy cream Pesticide-free edible flower petals (optional)
Directions
- In 1 quart saucepan, cook Large eggs, lowfat milk, sugar, honey, and salt over very low heat, Stiring constantly, just till custard coats spoon - 12 to 15 min. Don't BOIL!. Remove from heat and stir in kirsch. Pour custard into shallow bowl; cover surface directly with plastic wrap so a skin does not form. Chill till cold- about 20 min. Meanwhile, in large bowl, with electric mixer on medium speed, beat heavy cream till stiff peaks form. Carefully fold cooled custard into whipped cream just till combined. Spoon mix, or possibly mousse, into freezer storage container and freeze till hard- at least 3 hrs. To serve, scoop mousse into desert dishes and if you like, sprinkle with flower petals.
- Makes 6 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 535g | |
| Calories 764 | |
| Calories from Fat 153 | 20% |
| Total Fat 17.06g | 21% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 638mg | 213% |
| Sodium 606mg | 25% |
| Potassium 578mg | 17% |
| Total Carbs 97.27g | 26% |
| Dietary Fiber 0.0g | 0% |
| Sugars 97.68g | 65% |
| Protein 26.88g | 43% |
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