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Fruit Mousse

Thursday, January 01, 2004
1 C Chilled heavy cream1 T Granulated sugar
1 t Vanilla extract (optional)
1/2 C Macerated fruit, diced
Liqueur (same flavor as fruit) to cover the fruit
Combine cream, sugar and vanilla. Beat by hand until cream is stiff OR beat on low speed with mixer until bubbles form (30 seconds). Increase To high speed until cream is thick and peaks are stiff.

In a small dish, combine macerated diced fruit with liqueur of the same flavoring. Let stand for 15 minutes. Add macerated fruit with liqueur to cream and mix until it becomes smooth in consistency. Place in desired service glass. Garnish with mint and reserved macerated fruit.
Nutrition Facts:
The Polo Grill
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