Mousse means “foamy” in French, and it was the French who brought this airy treat to America. A mousse can be sweet or savory; however, in America, it is almost always sweet. It can be frozen without stirring and served chilled like ice cream. The combination of butterscotch and mousse is a much-loved American innovation. The origins of butterscotch as a flavoring, however, are not clear. Some food historians argue that “-scotch” is evidence that the treat comes from Scotland. Its unmistakable taste and scent is made by browning butter with sugar and adding cream.
Recipe Servings: 4
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
15 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
-
- ¼ cup brown sugar
- 2 Tbsp butter, unsalted
- ¼ cup boiling water
- 2 egg yolks, beaten
- 1 cup heavy cream
- 1 tsp vanilla
- 2 Tbsp pecans, chopped
Directions
- In a medium saucepan over low heat, melt sugar and butter. Stir to prevent scorching.
- Add boiling water to maintain heat. Stir and blend well.
- Gradually add yolks, beating to a thick consistency.
- Remove from heat and chill 30 minutes.
- Gently stir in cream and vanilla.
- Spoon into parfait glasses and freeze.
- Serve garnished with nuts.
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