Recipe - Frozen Kirsch Mousse

3 lg Eggs, slightly beaten
1 cup Milk
1/3 cup Sugar
1 tablespoon Honey
1/8 teaspoon Salt
One fourth cup Kirsch
1 cup (One half pint) heavy cream
Pesticidefree edible flower
petals (optional)

In 1 qt saucepan, cook eggs, milk, sugar, honey, and salt over very low
heat, Stiring constantly, just until custard coats spoon 12 to 15
minutes. DO NOT 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. Refrigerate until cool about 20 minutes. Meanwhile, in large
bowl, with electric mixer on medium speed, beat heavy cream until stiff
peaks form. Carefully fold cooled custard into whipped cream just until
combined. Spoon mixture, or mousse, into freezer storage container and
freeze until firm at least 3 hours. To serve, scoop mousse into desert
dishes and if desired, sprinkle with flower petals.

Protein: 5 grams; fat: 19 grams; carbohydrates: 20 grams; fiber: 0; sodium:
114 miligrams; cholesterol: 5 miligrams; calories: 272. Makes 6 One half cup
servings **Recipe from Country Living June 1995

Posted to EATL Digest 01 Sep 96

From: "Anita M. Cousar" Aaliyah618@AOL.COM

Date: Mon, 2 Sep 1996 18:15:44 0400