Christmas Cookie Mousse

1/2 cup christmas Cookies
1/4 cup white chocolate
1 cup heavy cream
1/4 cup milk
1 tbsp. rum
Finely grate the Christmas Cookies or grind using a food processor. Chop the white chocolate and melt in the microwave or over a bain-marie. Add the milk and heavy cream. Stir in the ground Christmas Cookies and the rum (or run flavoring). Pass the mixture through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Leave to stand at room temperature for 5–10 minutes before serving.

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