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Marshmallow Fruit Salad
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1 package (16 ounces) large marshmallows, halved
3 egg yolks, beaten
1/2 cup milk
1/8 teaspoon ground mustard
1 cup heavy whipping cream
2 teaspoons confectioners' sugar
1 teaspoon vanilla extract
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
3 cups sliced fresh strawberries
1 cup fresh blueberries
1/2 cup chopped pecans
Place marshmallows in a large bowl; set aside. In a saucepan, whisk the egg yolks,
milk and mustard. Cook and stir over medium heat until mixture reaches 160°
and coasts the back of a metal spoon. Cool for 5 minutes. Stir into marshmallows.
In a mixing bowl, beat the cream, confectioners' sugar and vanilla on medium
speed until soft peaks form. Fold into marshmallow mixture. Add fruit; gently
toss to coat. Cover and refrigerate for at least 3 hours. Just before serving,
stir in pecans.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |