Cream and Chocolate garnish not included.
Contents of the box weigh 310g.
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Skim milk powder, Sugar, Cocoa powder, Dextrose, Starch, Gelatine, Canola Oil (Antioxidant: Vitamin E), Salt, Flavouring.
Dry Mix: Cow’s milk
Added Ingredients: Cow’s milk
INGREDIENTS YOU WILL NEED
WATER: 1 ¼ cups (310 ml) cold tap water
CREAM: 1 cup (250 ml) fresh cream, chilled
TO SERVE: 6-8 Glasses or ramekins
EQUIPMENT YOU WILL NEED
- Electric beater
ILLUSTRATED ON FRONT OF BOX
- Measure tap water into a medium size mixing bowl. Sprinkle contents of the pack over the water and beat until well blended. Cover with clingfilm. Leave in the FRIDGE for 10 minutes.
- In a smaller mixing bowl whip 1 cup (250 ml) of cream until soft peak stage.
- Remove the Mousse mixture from the fridge. Using the same beaters, whip the mixture again until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon. Stir until evenly blended.
- Divide the prepared mixture between 6-8 glasses or ramekin dishes. Cover and refrigerate until serving time.
WITH BANANAS AND NUTS
Prepare according to instructions above. Layer in a large pudding bowl with 3 ripe bananas, sliced, and ½ cup (125 ml) chopped nuts.
Prepare according to instructions above but add 1 t (5 ml) cayenne pepper to mousse mixture. Serve in small coffee cups. Dust lightly with cayenne pepper.
THE MOUSSE IS WONDERFULLY VERSATILE. YOU CAN USE IT FOR:
CHOCOLATE ICE CREAM
Prepare the mousse as per instructions, but use 2 cups (500 ml) of fresh cream. Freeze.
Line a shallow loose bottom pan with biscuit crust of your choice. Place in the freezer for 30 minutes to set. Use only 1 cup (250 ml) of water to mix the mousse. Fill the pan with prepared mousse mixture, level and refrigerate. Before serving top with fresh berries, see the recipe.
Make this party stopper by layering and . Visit the recipe for a clear step by step 1 minute video.