Instructions: Chill cream throughly, chill bowl and beaters well. Whip chilled cream until stiff (DO NOT OVER BEAT). Beating the egg, sugar, salt and vanilla.If you want just the basic vanilla mousse for dessert, freeze until firm.

Otherwise, FOR THE BRAZIL NUT MOUSSE: at this point, add chopped nuts to mousse mixture,then freeze until firm. Serve in sherbert glasses. Garnish with nuts and cherries.

Tooties Notes: with the basic vanilla mousse recipe you can add and change and experiment. Holey-Moley-so good in hot August.

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