Bo Friberg

Frozen Mint Mousse Filling

Preparation info
  • Yield:

    3 quarts

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • ¾ cup (180 ml) crème de menthe
  • ¼ cup (60

Method

  1. Combine the crème de menthe and ¼ cup (60 ml) water. Sprinkle the gelatin on top and set aside to soften.

  2. Whip the egg yolks with half of the sugar to a light and fluff