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Chikoo Mousse



Soak gelatine in two tbsp of water. Beat the yokes with 3/4 cup of sugar till light and creamy. Mix cornflour with milk and pour over the egg yolks. Mix well and cook, stirring on a low flame till the custard begins to boil. Dissolve the gelatine over a low flame (avoid boiling) and add to the custard. Add essence and allow to cool. Mix with the chikoo pulp. Whip the cream over a bowl of ice till thick. Keep aside a little cream for topping and gently mix the rest with the fruity custard. Beat the egg whites till stiff. Add the remaining sugar, little at a time, beating well after each addition. Gently fold into the above mixture. Pour in a pudding bowl and leave in the refrigerator to set. Serve decorated with the remaining cream and chikoo slices.
Note: To make chikoo mousse without eggs make a custard with milk and four tsp of cornflour instead of 2 tsp of cornflour and all the sugar. Follow the above recipe as such.
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