Minnesota 13 Mousse

old recipe
Minnesota 13 Mousse
1C. heavy cream
1 pinch of salt
5t. powered sugar
2 egg whites
1/2 gallop of Minnesota 13
whip the cream until it is medium thick
fold in sugar & salt
mix until stiff, add Minnesota 13, to stiffly beaten egg whites & fold this mixture into whipped cream
place in a flat pan or trat & set outside to freeze for about 4 hours
stir & scrape down the pan when the mousse stiffens.
(gallop= pour a gallop into glass drink half, throw rest into recipe)