Re: Custards & Puddings
BUTTER PECAN MOUSSE
3/4 cup pecan -- pieces
1 tablespoon butter or margarine -- melted
16 ounces cream cheese -- softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup whipping cream -- whipped
Combine pecans and butter, stirring well; spread on a baking sheet.
Bake at 350 degrees F. for 5 minutes or until toasted; cool. Finely chop and set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Add sugars and vanilla, beating well. Stir in 3/4 cup toasted pecans.
Gently fold whipped cream into pecan mixture; spoon or pipe into serving dishes. Garnish if desired with more pecan pieces. Yield: 6 servings.
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