Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/ABSAqL5NyCo/fresh-basil-mousse.html
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The flavor and color of this emerald green mousse comes from fresh basil, ground to a pulp with sugar, then steeped into an eggless custard base. White chocolate plays a supporting role, adding richness and body, while melding seamlessly with the herbal aroma. It’s as creamy and light as a mousse should be, and the perfect showcase…
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