|Mars Bar Mousse
MARS BAR MOUSSE (Stoke-on-Trent, England)
3 Mars Bars
1/2 pint double cream
1 egg white
1 tablespoon milk
Melt Mars Bars with 1 tablespoon milk. Allow to cool for 10 mins. Whip cream until softly stiff, fold into melted mixture.
Whisk egg white until stiff, fold into Mars and cream mixture. Freeze until firm.
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