Yield - 510 g Yield 

  • 125 g Emborg full cream milk
  • 125 g Emborg cream cheese
  • 95 g Sugar granulated
  • 3 g Salt
  • 10 g Vanilla essence
  • 10 g Gelatin (170 bloom)
  • Water to bloom (as needed)
  • 250 g Emborg whipping cream​



Place the milk, cream cheese, salt and vanilla in a pot and bring to around 50 degrees celsius stirring constantly. Meanwhile bloom the gelatine in cold water for around 2 to 4 minutes.

In a bowl, whip the cream until soft peaks and keep the bowl wrapped in the chiller.

Add the bloomed gelatine to the warm milk mixture and stir until it's melted. Strain the mixture into a large bowl set over ice cubes. Gently stir this mixture until first signs of the gelatine setting as the mixture starts to set. Then quickly fold the whipped cream into the setting milk mixture and transfer to moulds or serving material.

Line a silicone mould with berries as appropriate. Pipe in the nearly setting mixture carefully and quickly. Then let the mousse set for min. 2 hours or leave overnight to set fully before serving.