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That perfect dessert for when you’re looking for a slight change, this mousse hits all the right spots. It’s refreshing, it’s cold, and it’s an ideal way to end an epic summer meal.
Yield: 10–12 scoops
1.5-pound loaf pan
8 eggs
1/4 teaspoon cream of tartar
1 and 1/2 cups sugar, divided
1 and 1/2 teaspoons mint extract
1 and 1/2 teaspoons Gefen Vanilla Extract
1/2 cup Gefen Canola or vegetable oil
1/2 cup water
8 drops green food coloring
1/4 cup Haddar Mini Chocolate Chips
Separate eggs, adding the whites to the bowl of an electric stand mixer fitted with the whisk attachment and the yolks to a separate heat-safe bowl (such as metal or glass).
Add cream of tartar to the whites. Beat on high speed, slowly adding 1 cup sugar, until stiff peaks form. Set aside.
To the yolks, add mint extract, vanilla extract, oil, water, and the remaining half a cup sugar.
Bring a small pot of water to a boil, then reduce heat to a simmer.
Place the bowl containing the yolk mixture on the pot, over the simmering water. Stir about five minutes to temper the yolks. The ingredients will combine evenly and turn a lighter shade of yellow.
Gently fold tempered yolks and food coloring into the beaten whites. Add chocolate chips and gently fold in those, too.
Using a spatula, gently transfer the mousse to the loaf pan.
Freeze at least five hours. Do not remove from the freezer more than five minutes before serving.
Photography by Chay Berger
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