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Ingredients: VANILLA MOUSSE
2 eggs separated
1 sachet gelatine dissolved in 3 tablespoons water
2 tablespoons granulated sweeteners
200 g very low-fat fromage frais
Few drops of vanilla essence
Ingredients: COFFEE MOUSSE
2 eggs separated
1 sachet gelatine dissolved in 3 tablespoons water
3 tablespoons granulated sweeteners
500 g very low-fat fromage frais
½ sachet
Options Choc-O-Lait
1 ring mound
Method- Wet ring mould
- Make vanilla mousse
- Whisk egg yolks with sweetener until thick and pale
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Fold in dissolved gelatine in a stream
- Fold in fromage frais
- Whisk egg whites until stiff and fold into mixture
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Pour mixture into ring mould and leave to set (2 hours)
- When vanilla Mousse is set make Coffee Mousse as method above
- Pour Coffee Mousse on top of Vanilla Mousse and leave to set in refrigerator
- When about to serve, turn out and sprinkle with ½ 'Options' sachet to give appearance of Cappucino
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Author: Ann Brady
Copyright www.exercise.co.uk
2001
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Copyright Exercise, Fitness & Leisure 2001
No information on this site can be used for commercial purposes without the prior approval
of E.F.L All rights reserved
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