#18 The Danish Pioneer’s Countdown to Christmas 2014: Almond Mousse–a tasty recipe for the holidays or anytime
When Women’s Auxiliary of The Danish Home board member Betty Nielsen retired from the board, she passed her “Almond Mousse” recipe along to fellow Women’s Auxiliary Board member and The Danish Pioneer Newspaper’s Editor Linda Steffensen, who has been making the popular and tasty “Almond Mousse” for special events the past few years. Linda has received many requests for the recipe, and she just received another request here for the holidays, so she thought she would share the recipe with everyone once again. Remember to decorate the “Almond Mousse” with fresh strawberries, blueberries, etc. You can even add Danish and American flags or holiday decorations with a Christmas theme.
ALMOND MOUSSE RECIPE
1 package plus 1/2 tsp. Knox unflavored Gelatine
3/4 cup Sugar
1 1/2 cups Water
Boil the above ingredients and allow to cool.
Add to the cooled mixture:
16 oz. Sour Cream
8 oz. Cool Whip
1 1/2 tsp. Almond Extract
With electric hand mixer, mix together.
Pour into greased mold and let set to firm (usually in refrigerator overnight for best results).
Flip the mold carefully onto a festive dish and serve with fresh strawberries, blueberries, etc.
Decorate with Danish and American flags or holiday decorations or as you wish.
Enjoy and Happy Holidays! Do you have a favorite recipe to share with The Danish Pioneer’s readers. Please send the recipe (and a photograph if possible) to dpioneer@aol.com. Thank You!
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