SWEET CREAM MOUSSE
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
Warm up mink, cream cheese, salt and vanilla in a pot, stirring constantly. Meanwhile bloom the gelatin in cold water for 5 minutes.
Then whip the cream in a bowl until it forms soft peaks. Add the bloomed gelatin to the warm milk mixture and stir until it's completely melted. Gently stir the mixture until it starts to cool down. You can stop when you see the first signs of the gelatin setting.
Fold the whipped cream gently into the setting milk mixture and transfer it to a piping bag.
Line a silicone mould with berries, then pipe in the mixture carefully and quickly.
Let the mousse set for min. 2 hours or leave overnight to set fully before serving. Finally, top with your favourite berries, serve and enjoy!