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Name: Magical Mousse Dessert
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 oz Castor sugar; 1/2 pt Heavy Cream; 2 oz Ground almonds; 400 ml milk; 2 ts Gelatine; 3 tb Tia Maria liquer; 200 Gm cream cheese; 1 oz Plain flour; 1 ts Vanilla essence; 3 Eggs separated; 3 oz Butter; 2 oz Castor sugar; 2 ts Dry instant coffee; 3 tb Cornflour; 1 Deep, (8 inch) loose based

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INGREDIENTS

3 oz Castor sugar
FOR THE CUSTARD TOPPING
1/2 pt Heavy Cream
2 oz Ground almonds
400 ml milk
2 ts Gelatine
3 tb Tia Maria liquer
200 Gm cream cheese
1 oz Plain flour
1 ts Vanilla essence
3 Eggs ; separated
3 oz Butter
2 oz Castor sugar
ALSO, YOU WILL REQUIRE
2 ts Dry instant coffee
3 tb Cornflour
1 Deep, (8 inch) loose based

Servings

INSTRUCTIONS

Cadburys Spring Recipe Collection, http://www.cadbury.co.uk/recipes.htm Melt 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts and flour; beat until smooth. Fold in stifly whisked egg whites. Turn mixture into the tin, bake at Gas Mark 4, 180?C, 350F for 40 minutes until cooked through. Dissolve coffee in 2 tablespoons of hot water, add liqueur and soak the base; cool. Remove from tin, peel off paper then return to the clean tin. Make a custard with the egg, cornflour, sugar and milk, heating without boiling. Stir in gelatine whilst hot. Keep covered in a bowl whilst cooling. When cold, whisk in cream cheese and the cream, continuing to whisk until quite thick and deliciously creamy. Halve mixture, add 75g of melted chocolate to one amount and essence to the other. Place spoonfulls of alternate coloured custards in the tin then swirl through. Smooth the top, cover with coarsly grated chocolate. Leave in the fridge to set. Copyright =A9 Cadbury Ltd. 1996 Posted to EAT-L Digest 14 November 96 Date: Fri, 15 Nov 1996 14:06:59 -0500 From: John Atkerson

NOTES

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Magical Mousse Dessert

3 oz Castor sugar
 FOR THE CUSTARD TOPPING
1/2 pt Heavy Cream
2 oz Ground almonds
400 ml milk
2 ts Gelatine
3 tb Tia Maria liquer
200 Gm cream cheese
1 oz Plain flour
1 ts Vanilla essence
3 Eggs separated
3 oz Butter
2 oz Castor sugar
 ALSO, YOU WILL REQUIRE
2 ts Dry instant coffee
3 tb Cornflour
1 Deep, (8 inch) loose based

Cadburys Spring Recipe Collection, http://www.cadbury.co.uk/recipes.htm    Melt 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts  and flour; beat until smooth.  Fold in stifly whisked egg whites. Turn  mixture into the tin, bake at Gas Mark 4, 180?C, 350F for 40 minutes until  cooked through. Dissolve coffee in 2 tablespoons of hot water, add liqueur  and soak the base; cool. Remove from tin, peel off paper then return to the  clean tin.    Make a custard with the egg, cornflour, sugar and milk, heating without  boiling. Stir in gelatine whilst hot. Keep covered in a bowl whilst  cooling. When cold, whisk in cream cheese and the cream, continuing to  whisk until quite thick and deliciously creamy. Halve mixture, add 75g of  melted chocolate to one amount and essence to the other. Place spoonfulls  of alternate coloured custards in the tin then swirl through. Smooth the  top, cover with coarsly grated chocolate. Leave in the fridge to set.                           Copyright =A9 Cadbury Ltd. 1996    Posted to EAT-L Digest 14 November 96    Date:    Fri, 15 Nov 1996 14:06:59 -0500    From:    John Atkerson <jfball0@POP.UKY.EDU>

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Nutrition

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Serving Size: 1 Serving (178g)
Recipe Makes: 8 Servings

Calories: 492
Calories from Fat: 323 (66%)

Amt Per Serving		% DV

	Total Fat 35.9g	48 %
	Saturated Fat 17.7g	88 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 3g
Cholesterol 463.7mg		143 %
Sodium 267.9mg		9 %
Potassium 225.3mg		6 %
Total Carbohydrate 28.4g		8 %
	Dietary Fiber 1g	4 %
	Sugars, other 27.4g
Protein 15.6g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 492

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