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1
Beat egg yolks, cornstarch and 2 tsp.
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2
of the coffee concentrate (or 1/2 tsp.
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3
of the coffee concentrate for trial recipe) in medium bowl with wire whisk until well blended; set aside.
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4
Combine milk, 2 cups of the sugar (or 1/2 cup of the sugar for trial recipe) and the marshmallows in 3-qt.
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5
saucepan (or in 1-qt.
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6
saucepan for trial recipe).
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7
Cook on medium-low heat 3 to 4 min.
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8
or until marshmallows are completely melted and mixture just begins to simmer, stirring frequently.
-
9
Remove from heat.
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10
Add half of the hot milk mixture gradually to egg yolk mixture, beating constantly with wire whisk until well blended.
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11
Return to remaining hot milk mixture in saucepan; cook and stir 1 to 2 min.
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12
or until thickened.
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13
Pour into medium bowl.
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14
Place bowl in cold water bath; let stand until mixture is cooled to room temperature, stirring frequently.
-
15
Set aside.
-
16
Combine cream, the remaining 1/4 cup sugar (or remaining 1 Tbsp.
-
17
sugar for trial recipe), the vanilla and remaining 2 tsp.
-
18
coffee concentrate (or remaining 1/2 tsp.
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19
coffee concentrate for trial recipe) in 12-qt.
-
20
bowl of electric mixer fitted with wire whisk attachment (use same size bowl for trial recipe).
-
21
Beat on high speed until mixture forms stiff peaks.
-
22
Remove 1-1/2 cups of the whipped cream mixture (or 6 Tbsp.
-
23
of the whipped cream mixture for trial recipe) to use for garnish; cover.
-
24
Refrigerate until ready to serve.
-
25
Add cooled egg yolk mixture to the remaining whipped cream in mixing bowl.
-
26
Beat on low speed until well blended.
-
27
Stir in OREO Pieces; cover.
-
28
Refrigerate several hours or until thickened.
-
29
For each serving: Spoon 1 cup of the mousse mixture into dessert dish; top with 1 Tbsp.
-
30
of the reserved whipped cream mixture.
