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| ●Frozen Mousse |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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Heat milk in a saucepan and bring it to the boil.
In a bowl, cream together egg yolk and sugar. (Photo #1)
Gradually stir the hot milk into the egg yolk mixture. (Photo #2)
Transfer the mixture into the saucepan and place over low heat. Heat until the mixture thickens, taking care not to burn it. (Photo #3)
When the mixture has thickened, remove the saucepan from the heat. Then place it in a bowl of ice water and allow the mixture to cool.
In a bowl, whisk the cream. It should be runny enough to drip off the whisk. (Photo #4)
Add the whipped cream and about 6 drops of vanilla essence to the egg yolk mixture (#5) and mix. Then transfer the mixture into mousse rings or small round molds and freeze. (Photo #5)
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| ●Serving |
Photo #1
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In a bowl, beat cream and sugar until thick. (Photo #1)
Invert the mousse from the mold onto a serving plate.
Garnish the mousse with the cream sauce (#2), strawberry jam and cut seasonal fruit.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 2 |
two 5.5cm mousse rings |
469kcal |
180 minutes |
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| milk |
100g |
| egg yolk |
20g |
| sugar |
30g |
| whipping cream |
100g |
| vanilla essence |
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| whipping cream |
50g |
| sugar |
5g |
| strawberry jam |
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| seasonal fruit |
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