CREME DE MENTHE GRASSHOPPER MOUSSE WITH AN ORIGINAL OREO™ BASE 18 JUNE 2023
I thought I'd try this recipe for INDIVDUAL GRASSHOPPER MOUSSE PIES, using an ORIGINAL OREO™ BASE . . . Mixing station . . . Despite what the recipe states, I made the whipped cream first, then put it in the fridge while working on the base. If/When I make this again, I'll do it the recipe's way, not mine. . . . ORIGINAL OREO™ processing station . . . . . . also Neal's morning-toast-making station. Ready to add and pat down the base for eight . . . . . . plus two; if the base is too thick in these glasses, we could break them trying to get it out. And the ramekins are so shallow that too much base wouldn't leave much room for the mousse. Mixing station #2 . . . I processed the Andes™ baking chips so they would pass thru the WILTON 1M (closed star) tip. (SPOILER ALERT: I didn't process them fine enough, so they didn't.) Mixing whipped cream, condensed milk & crème de menthe . . . I again used the crème de menthe that I used for the CREME DE MENTHE GRASSHOPPER PIE last month. The first piping, with the WILTON 1M tip, went just fine . . . . . . but then the Andes™ crème de menthe pieces plugged the piping tip, resulting in . . . After a few futile attempts to force the pieces thru (risking an explosion of mousse all over the place, which I'm sure Emmie & Gipsy would've loved), I switched to the WILTON 4B (open star) piping tip . . . . . . which worked much better. Lesson learned. Some glitter and chocolate jimmies . . . . . . an hour in the fridge . . . . . . and it was delicious . . . . . . also much easier to serve than cutting up a pie.
THE RECIPE I USED

ONION SOUP BREAD HERE