PEACH BALSAMIC MOUSSE
- 14 oz can sweetened condensed milk
- 11 oz heavy cream (not ultra-pasteurized)
- 3/8 cup Beyond the Olive Peach White Balsamic Vinegar
- 1 tsp vanilla extract
- Good-quality cookies for serving (such as butter cookies or ginger snaps)
Combine the condensed milk and cream in a large bowl. Using a hand mixer, beat for about 5 minutes, until it begins to thicken. Add 1/8 cup of vinegar and beat for 1 minute to incorporate. Repeat with remaining vinegar, adding each 1/8 cup and beating for 1 minute after each addition. Finally, beat in vanilla. Spoon into small dishes and chill at least two hours before serving. Serve each portion garnished with a cookie.
Recipe notes: Refrigerate for at least two hours before serving. Can be made a day in advance.
Recipe by Get Out of the Kitchen!
Photo Source: epicurious.com