Rum Mousse

Easy, elegant and wonderfully fluffy, this mousse is sure to be a favorite among the holiday party crowd.  As always, if you wouldn’t drink a wine or liquor, don’t put it in a recipe!

Rum Mousse

4 dozen marshmallows

½ cup milk

1 ½ pts. whipping cream

7 tbsp. rum

Lady fingers and pecans

Melt marshmallows in top of a double boiler with the milk and allow to cool. Whip the whipping cream, add rum, and fold into the marshmallow mixture. Line a spring mold with the lady fingers split and standing up around the sides. Pour in the mixture, cover the top with crumbled lady fingers and chopped pecans. Refrigerate for at least eight hours before serving or for several days. Remove spring part of mold and put on flay tray cut into pie pieces. Serves 8 generously – can serve 12.

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