Title: Vanilla Mousse
Categories: Dessert French
Yield: 1 Servings

2	x	Egg
1/2	c	Sugar, powdered
1		Heavy cream, pint
1	ts	Vanilla

Separate eggs. Beat egg whites until stiff. Beat in half the sugar and set aside. Whip cream, remaining sugar and vanilla until thick. Fold in egg whites. Pour in ice cube trays with bars removed, cover and freeze. Serve at room temperature.

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