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Peppermint Mousse


  • 1 envelope unflavored gelatine
  • 2 tablespoons cold water
  • 1 cup milk
  • 4 ounces chocolate-covered peppermint patties
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup whipping cream, whipped

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  1. In a saucepan, sprinkle gelatine over water; let stand for 1 minute.
  2. Add milk and peppermint patties; stir over low hat for 5 minutes or until candies and gelatine are dissolved.
  3. Add vanilla extract and salt.
  4. Pour into a mixing bowl; place in freezer for 15 to 20 minutes, stirring frequently until mixture is cooled and thickened.
  5. Beat for 1 minute or until fluffy.
  6. Fold in whipped cream.
  7. Spoon into serving dishes.
  8. Garnish with fresh mint and peppermint patties, if desired.

Yields 4 to 6 servings.