¼ cup water
2 eggs whites, stiffly beaten
1 cup heavy cream, whipped
1 teaspoon vanilla
¾ teaspoon cinnamon
½ cup chopped black walnuts
Cook together molasses, sugar and water to soft ball stage (236°F.). Gradually pour syrup into stiffly beaten egg whites; beat constantly until mixture is cool. Add vanilla and cinnamon. Fold in whipped cream and walnuts. Pour mixture into freezing tray of refrigerator and place in freezing unit (set cold control on coldest setting) to freeze. After mixture is frozen reset cold control at midway between normal and coldest point and allow mixture to mellow several hours Yield: 6 servings.
MOUSSES: A mousse is made from whipped cream and combined with one of various flavorings, or fruit pulps, chocolate, macaroons, etc. Mousses are frozen without stirring. Set cold control on coldest setting. When frozen, reset cold control midway between normal and coldest to mellow before serving.
VANILLA MOUSSE
2 cups cream, whipped