Almond Milk Mousse
Almond Milk Mousse
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  • 1 teaspoon (5 ml) gelatin
  • 1 tablespoon (15 ml) water
  • 1/2 cup (125 ml) sugar
  • 2 tablespoons (30 ml) cornstarch
  • 2 whole eggs
  • 2 eggs, separated
  • 1 cup (250 ml) almond milk
  • 1/4 cup (60 ml) amaretto liqueur
  • 1 cup (250 ml) 35% cream
  • Preparation
  • In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  • In a saucepan, combine half the sugar with the cornstarch. Add the whole eggs and egg yolks, stirring with a whisk. Stir in the almond milk and liqueur and bring to a boil, stirring constantly. Remove from the heat. Add the gelatin and stir until completely dissolved. Transfer to a bowl. Cover and refrigerate for about 1 hour or until the custard has cooled, but is not completely set.
  • In another bowl, beat the egg whites with electric mixer until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Set aside.
  • In another bowl, whip the cream with an electric mixer.
  • With a spatula, gently fold the whipped cream and meringue into the almond milk mixture. Spoon into eight dessert cups or ramekins. Refrigerate for about 2 hours. Serve with fresh raspberries and toasted almonds.
  • Description
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