Custard Cream Mousse II
"this is a different variation of my other recipe Custard Cream Mousse I. This one is a HEALTHEIR version. This recipe came from a Japanese cooking site, www.cookpad.com. It originally called for whipping cream, but I substituted it with 150g of Cool Whip and with 50g of sugar, one egg yolk instead of two, and only 120mL of soymilk. 50g of sugar is too sweet to my taste, adjust sweetness to your liking. Also, I added white sesame paste (nerigoma, not tahini). I used a bit more gelatin than the recipe called for because I ALWAYS get gelatin stuck in the cup that I soften it in."
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
3-5
ingredients
directions
- Soften gelatin in 2-3 tablespoons of water.
-
Now make the custard cream:
- Sift the cornstarch into a bowl.
- Add the soymilk/milk to the cornstarch.
- In a separate bowl, mix up the egg yolk and the sugar.
- Slowly add the egg yolk+ sugar mixture to the soymilk/milk + cornstarch mixture.
- Microwave until custard cream forms. The time will depend on your microwave's power. Make sure to stir in between microwaving time.
- Dissolve the gelatin and add to custard cream.
- Cool custard cream.
- When custard cream cools, add cool whip.
- Refrigerate for at least 4 hours, or overnight.
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RECIPE SUBMITTED BY
dcwang wang
United States
Sweet Sixteen! Two years until college. looking back, I started to have an interest for cooking two summers ago! I've had successes, and failures with cooking! That's the fun of cooking! You try until you find what your tastebuds want.
OK here's what I'm gonna make in 2006
1. Black sesame desserts
2. Banana desserts
3. sweet potato desserts
4. use okara
5. green tea dishes (that are exotic)
