Inspired by flight attendant Cassie Bowden’s fondness for booze in the thriller The Flight Attendant, this recipe for Cognac Mousse is absolutely delicious (if you enjoy the taste of cognac!) AND simple to make.
Is there anything better than an easy recipe that will also trick your guests into thinking you spent hours slaving in the kitchen? No not really, we live to impress.
The original recipe came from a V old cookbook of our Grandmother Sally’s called, A Time For COOKING by Taylor Herman. Above the recipe, she wrote “Very Good” and underlined 3 times. So naturally we tested it out, gave it our own little spin, and guess what? This is some Very Good Cognac Mousse.
- 20 regular size marshmallows
- 1/2 cup strong hot coffee
- 1/2 cup cognac or brandy
- 1 cup heavy cream, whipped
- Put marshmallows and hot coffee in top of double boiler over boiling water; stir until the mallows are completely melter
- Add the cognac to the mallow/coffee mixture and set aside to cool
- Whip the cream stiff, and fold into the cooled mallow mixture
- Divide into little glasses, bowls, or even a large serving dish and refrigerate over night
- BBTP SPIN: If you have extra whipping cream, add a tablespoon of white sugar and a half teaspoon of almond extract; serve each mousse with a dollop of the almond whip cream, along with a speculoos cookie