Description
Airy delicious mousse. Can be a standalone dessert, and serve with cream jelly cakes. Low-calorie jam D arbo TM make a great substitute for fresh apricots in a sauce for this dessert.
Ingredients
-
Milk
250 ml
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Sugar
60 g
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Rice flour
17 g
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Gelatin
7 g
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Cream
150 g
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Jam
2 Tbsp
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Apricot
6 piece
Cooking
Soak the gelatin in accordance with the instructions on the package. I used regular gelatin, which swell to about an hour. Add sugar into milk and bring to boil.
Rice flour diluted in 50 ml cold water and stir with a whisk, pour in boiling milk with sugar. Cook for 5 minutes.
Then add gelatin and stir until it dissolves. Of course, do not boil.
The mixture remove from heat, cool and enter whipped cream. In this recipe I used strawberry dry whipping cream, prepared in accordance with the information on the packaging (it is easy: pour the dry mixture the milk, whisk))), about half of the 45g pack.
Pour into kremanku. Mousse makes approximately 600ml. I divided them into three portions, put into the refrigerator. Freeze for about an hour.
This cream mousse recommended to serve with a thick apricot sauce. To make it 6-7 halves of tinned apricot
And low-calorie apricot marmalade TM D arbo to turn into a puree with the aid of a blender. The sauce is ready.
Frozen mousse before serving, pour the apricot sauce. Can large drops...
Or a continuous layer. Dessert is ready! Simple and delicious! Gently and air!
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