Recipes
Mixture A
10 g cocoa powder
30 g granulated sugar
18 g skim milk powder
Mixture B
27 g milk
55 g water
3.3 g gelatin powder, soaked in 16g of water
Mixture C
94 g fresh cream (35%)
16 g TREHA®︎
Add mixture A to mixture B and heat to 80℃/175℉, then add gelatin in.
Cool to 15℃/59℉ in an ice water bath. Meanwhile, whip mixture C to medium peaks, and then combine.
Pour into glasses and allow to cool and set.
＊The above recipe is for the bottom layer of the mousse in the picture. The middle layer is a milk mousse (instead of using cocoa powder, increase the total amount of skim milk powder to 25g). The top layer is a coffee mousse (replace the cocoa powder with 3g of instant coffee powder).
Stabilizes air bubbles in the mousse, enhancing the smooth texture.
Can be served chilled or half-frozen.
