Monday, March 18, 2013

Butterscotch Marsmallow Mousse

3/4 cup milk
4 cups mini-marshmallows
1 cup butterscotch chips
3/4 cup heavy cream
1 teaspoon vanilla extract

Combine milk, marshmallows, and butterscotch chips in  a medium saucepan over low heat, stirring constantly, until marshmallows and butterscotch are melted then add vanilla.
Pour into medium bowl and set bowl over larger bowl of ice water. Let stand, whisking often, until mixture is cool and thickened, 10-15 minutes. This is an important step, don’t try to leave it out. It is easy to do and helps give this the texture that it has.
In a separate bowl, beat cream until cream just holds stiff peaks.
Fold the butterscotch mixture into the whipped cream. Spoon into dessert cups and refrigerate for about 2 hours or up to 2 days.
Tried this shot with a different bowl and different angle..