My second mousse: Oreo chocolate mousse with oreo chocolate pieces were successful executed and I enjoyed it. Today I craved for another mouse. As I love to explore the various ingredients. I am using thickened cream and vanilla thick yoghurt. This time I am adding colours to make it layered mousse and garnish with raspberries and oreo biscuits bigger crumbs.

Google: “A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.”

“The creaminess of the mousse comes from the incorporation of air into the mixture during the whipping process, which creates a light and fluffy texture. The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can’t be modified, Hillers advises finding a substitute recipe.”

“A mousse consists of a base (the main flavour), a binder, and a lightener. The base can be fruit puree, custard, or chocolate. The binder (which obviously holds it all together) is usually gelatin or pectin.”

I am glad to try different ingredients. It was creamy with vanilla yoghurt flavour and also layered with a tiny bit of red and blue colouring. To garnish I have added oreo biscuits crumbs then followed with raspberries for fancy creation. Let’s explore the creative flavour of the mousse!!!

 Ingredients

150 g vanilla thick yoghurt (bought)
300 ml thickened cream
35 g icing sugar
a tiny drop of red food colouring
a tiny drop of blue food colouring

Garnish

raspberries
oreo biscuits, bigger crumbs

Method

Chill the mixing bowl and beaters that you will use. This gives you the greatest volume anytime you whip cream. Beat thickened cream and vanilla thick yoghurt until stiff peaks form. This should take 4-5 minutes. Sieve in icing sugar and beat until stiff peaks.

Put mixing bowl in fridge and chill for 2-4 hours. Keep the mousse covered so it doesn’t dry out. Wash the beaters clean, dry and chill in fridge with 3 metal spoons and two metal small bowls. This time I chill my cocktail glasses for 30 minutes.

Just before serving about 45 minutes, remove the yoghurt mousse from the fridge and spoon half the mousse into 2 metal small chilled bowl (1/4 spoon into each metal small chilled bowls). In one metal small chilled bowl add a tiny drop of red colouring. The second metal small chilled bowl add a tiny blue drop colouring. Use a chilled beater to beat yoghurt mousse quickly. The using 2 separate spatulas mixing the red and blue colouring mousse quickly.

Now remove the chilled cocktail glasses, using the cold chilled spoon; spoon some yoghurt mouse filled at the bottom of the glasses. Then another spoon, spoon the blue colouring mousse and place it on top of yoghurt mousse. Repeat with some red colouring mousse with another spoon. Then scatter some crumbs oreo chocolate over the top of the mousse followed by 5 raspberries.  Optional place glasses back in fridge for about 10 minutes. Enjoy the chilled mousse!!!

Note: the second layer of blue colouring, I should have put more to separate the 3 mousses. I must remember next time to be consistent in my amount. You can add puree fruits, a small bit of fruits, use any colouring of your choice.

https://helenscchin.com/2024/06/11/3-colours-yoghurt-mousse-with-raspberry-oreo-crumb/

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