At home we are declared fans of the Mousse. The homemade coffee mousse is that it loses us. So we don lose opportunity to try new flavors. As we are on Christmas dates, and there was a bit of cava, we got to work to prepare a cava mousse to rehearse new desserts. So from recipes we propose this recipe with the step by step to prepare at home a mousse with a lot of body and style that, of course, can also be developed at any other time of the year.
| 🚻 4 Diners | 🕘 4h | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make cava mousse: |
| 75 milliliters of cream or milk cream 50 grams of sugar glas 2 leaves of neutral jelly 50 milliliters of cava 2 units of egg whites |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make cava mousse:
1. We enlist the ingredients of the homemade mousse with egg to have them by hand and make the recipe faster.
2. In a saucepan we heat the cream to medium power with the Glass sugar. When we boil we remove it from the heat to continue with the elaboration of the Mousse de Cava.
3. Add the previously hydrated gelatins and stir until they are completely dissolved.
4. We leave a few minutes that the jelly gives body to the preparation. Meanwhile, we take the opportunity to mount the snow -stressed with the purpose of giving more consistency and texture to the cava mousse.
5. When the mixture is temperate we add the cava, let stand another five minutes and add the clear mounted. We join both textures with enveloping movements so that the cava mousse does not lose body.
6. We already have the cava mousse ready to pour into the presentation vessel. We take it to refrigerate between 3 and 4 hours. As you can see, it is a very easy and fast cold dessert, which allows you to take advantage of the leftover cava and, therefore, save on your menu. If you want to meet other Mousse recipes, don miss the following ideas:- Nutella mousse
– hazelnut mousse
