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Recipe of Bicolor Christmas Mousse with Mint Sauce
Oikos

Oikos

Recipe of Bicolor Christmas Mousse with Mint Sauce
Oikos

Oikos

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Bicolor Christmas Mousse with Mint Sauce

2 h 30 min
Easy
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A chocolate mousse with vanilla and mint sauce, the best combination with the creaminess of Oikos yoghurt and a touch of Danette vanilla custard. The best thing is that refreshing feeling with the mint sauce and the combination of flavors.
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Ingredients

8 servings
  • 1 Cup of chocolate melted
  • 1 piece of Yoghurt Natural Oikos® presentation of 440 grams
  • 1 on of unflavored gelatin 7 g, hydrated
  • 1/2 Cup of whipping cream
  • 4 pieces of Vanilla Danette® Custard 100 grams each
  • 2 envelopes of unflavored gelatin (7 gc / u) hydrated
  • 1 Cup of whipping cream
  • 1 Cup of milk light for mint sauce
  • 1/4 of Cup of sugar for the mint sauce, or sweeten to taste
  • 1 teaspoonful of mint
  • 4 pieces of egg yolk for mint sauce
  • 1 Cup of raspberry to decorate
  • enough of Mint leaf to decorate

    Preparation

    For the chocolate mousse, mix the Oikos® Natural Yoghurt with the melted chocolate and the hydrated and melted gelatin. Reservation.
    Beat the whipping cream in the blender until soft peaks form and mix in an enveloping form with the previous preparation. Pour into cups and refrigerate for 1 hour.
    For the vanilla mousse, mix the Danette® Vanilla Custard with the hydrated and melted gelatin. Reservation.
    Beat the whipping cream in the blender until soft peaks form and mix in an enveloping form with the previous preparation. Fill the glasses with this mixture and refrigerate one more hour.
    For the mint sauce, heat the milk with sugar and mint in a saucepan over medium heat. Temperate the yolks with a little warm milk and add to the preparation.
    Cook over low heat for 5 minutes or until thickening, continuing to move. Strain and cool.
    Serve the mousse with a little mint sauce. Garnish with mint and fresh raspberries.

    PRESENTATION

    Serve with the mint sauce and garnish with fresh raspberries and mint leaves.

    TIPS

    Do not cook a lot of mint sauce once incorporating the yolks, because the egg can be cooked.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    366
    kcal
    18%
    Carbohydrates
    33.4
    g
    11%
    Proteins
    4.7
    g
    9.3%
    Lipids
    26.8
    g
    41%
    Fiber
    2.8
    g
    5.5%
    Sugar
    29.5
    g
    33%
    Cholesterol
    71.0
    mg
    24%
    Esha
    Rate this Tip.
    Ratings (1)
    Cris Vega
    06/07/2018 04:56:27
    Si no tengo natilla por que la puedo sustituir?

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