Pecan Mousse - cooking recipe

Ingredients

1 tsp. plain gelatin
4 tsp. cold water
1 1/2 c. evaporated milk
1/2 c. finely chopped pecans
1 Tbsp. margarine
6 Tbsp. sugar
1 Tbsp. vanilla

Preparation

Soften gelatin in cold water.
Scald milk over boiling water. Add softened gelatin and stir until dissolved.
Chill.
In the meantime, brown pecans in margarine and cool.
Beat milk very stiff, fold in nuts, vanilla and sugar.
Freeze until firm.