Recipes

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Ingredients

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®

Instructions
  1. Add mixture A to mixture B and heat to 80℃/175℉, then add gelatin in.

  2. Cool to 15℃/59℉ in an ice water bath. Meanwhile, whip mixture C to medium peaks, and then combine.

  3. 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).

TREHA®︎ benefit
  • Stabilizes air bubbles in the mousse, enhancing the smooth texture.

  • Can be served chilled or half-frozen.