Horseradish Mouse

Posted by Bev

When is a mousse not a dessert?
For many years I have though of mousse as being a very special dessert. But recently when I was visiting in East Hampton, my hostess, Mary Ann Siegfried, introduced me to horseradish mousse which is anything but a dessert. It is a very special accompaniment for cold ham, roast turkey or chicken, a delicious and most unusual mousse it is and I have added it to my recipe files, with thanks to my good friend and super hostess who lives on the eastern end of Long Island, New York. Give it a try in your kitchen.

1 6-ounce jar horseradish
1 pkg. lemon Jello
1 pint heavy cream

Dissolve the Jello in 1 cup of boiling water. Let it set until it is the consistency of egg white. Now add the jar of horseradish. Whip the heavy cream and fold it into a mold. Serve it with any cold meat, a roast, or any fowl.