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     Title: Heavenly Mint Mousse
Categories: Mousse
     Yield: 1 Batch

     6 oz Andes creme de menthe mints
   1/4 c  Water; hot
     4    Egg yolks;
          - at room temperature
     1 c  Whipping cream

 Place mints in small pan or top of double boiler. Set over hot (not
 boiling) water. Cover and allow to melt 10 minutes. Stir with whisk
 until smooth. Remove from heat. Whisk in hot water. Cover and set
 aside. Beat egg yolks well. Stir small amount of mint mixture into
 yolks, then stir yolks into mint mixture. In a cold bowl with cold
 beaters, beat cream until very stiff. Fold mint mixture into whipped
 cream. Spoon into dessert dishes and refrigerate. Top with cream and
 one Andes mint.

 Recipe by Tricia Diehl

 Recipe FROM: <https://archive.org/
 details/book-cookbook-nelson-family-recipe-book>

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