1. Empty mousse mix packet in a bowl. (Add water 650ml. and mix well. Add 60 gm. cocoa & 100 gms. sugar for making chocolate mousse) or else cook only with 600ml. water

2. Cook mousse till it comes to a boil. Boil further for 2 minutes.

3. Cool it and set it in refrigerator (like Jelly).

4. Whip fresh cream 300 ml. with 60 gms. sugar till light and fluffy & soft peaks. (For lighter mousse use only 250ml.)

5. Now beat the chilled mousse with the beater for 4 min. Add the fresh cream and any pulp of your choice and further beat it very well till fluffy. (No pulp/squash is required for chocolate mousse.)

6. Now set it for 2 hours in refrigerator or ½ hour in freezer. Decorate as desired, with chocolate, fresh fruits etc.

1. CHOCOLATE MOUSSE
1 mousse packet, cocoa 60 gms. added to mousse packet, sugar 100 gms. added to mousse packet. Fresh cream as specified.

2. MANGO MOUSSE
1 mousse packet, mango pulp 300 ml, fresh cream as specified.

3. ORANGE MOUSSE
1 mousse packet, orange tang 8 tbsp, orange colour few drops, orange essence ½ tsp, fresh cream as specified, sugar to taste if required.

4. PINEAPPLE MOUSSE
1 mousse packet, pineapple squash 150 ml, yellow colour few drops, pineapple essence ¼ tsp, fresh cream as specified.

5. CHICKOO MOUSSE
1 mousse packet, chickoo pulp (fresh) 300 ml. fresh cream as specified, vanilla essence ¼ tsp.

6. CUSTARD APPLE MOUSSE
1 mousse packet, custard apple (fresh) 300 ml, fresh cream as specified, Vanilla essence ¼ tsp.

7. STRAWBERRY MOUSSE
1 mousse packet, strawberry crush 150 ml, strawberry colour few drops, strawberry essence ¼ tsp, fresh cream as specified.

8. CHEESE CAKE
1 mousse packet, Philadelphia cream cheese. 250 gms. or any soft cream cheese 250 gms., fresh cream 150 gms., lemon juice 1 tsp, lemon essence few drops. (Add any pulp of your choice and extra cheese for fruit cheese cakes.)

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