Got vanilla custard, sour cream and thickened cream leftover, I don’t like wasting food. I decided to make a big deep plate vanilla custard mousse to go with leftover papaya, strawberries and blueberries.

Google: “Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar. Mousse is the lighter, fluffier cousin of pudding. Its lighter texture comes from whipping air into the mixture. It gets its airy consistency by folding whipped egg whites or whipped cream into the base mixture.”

This mousse is eggless and I have added gelatin to make it a bit firm. It’s a trial and error experiment. I am glad that it turned out perfectly without eggs, no wasted food and no cooking. Let’s get the beater and whipped a perfect beautiful, colourful and delicious mousse!!!!