Gastronomixs

Milk mousse

An imaginative preparation of milk. Finish the mousse by serving it in a cappuccino mug with cocoa powder.

Creation by Maurits van der Vooren, Latour* restaurant (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Milk mousse

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Ingredients

1.5

leaves

gelatin

350

g

whole milk

150

g

heavy cream

60

g

sugar

1

stick

Tahiti vanilla

Preparation method

  • Soak the gelatin in plenty of cold water.
  • Put the milk, cream, sugar, and vanilla in a pan.
  • Bring to the boil and continue cooking gently for ten minutes.
  • Add the soaked gelatin leaves.
  • Transfer the mixture to a siphon and aerate with two cartridges.
  • Refrigerate for at least one hour.

Serving suggestions

  • As part of a dessert with red fruits.
  • Use in a dessert with nuts, caramel, and coffee.

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