Pudding Mousse

Pudding Mousse

Pudding Mousse

Ingredients

Method

 

- 1 package of pudding powder

 

 

 

  1. Pour 1 pint of the warm (approx. 104 F/40 C) liquid pudding into the 1.0 litre Cream Whipper and whip up according to the operating instructions.
  2. Then cool down Cream Whipper to about 80 F/28 C and dispense into glasses.
  3. Put glasses again into the refrigerator to further cool the pudding. You may also put the glasses into the freezer, but don't leave them in too long, so you get the soft texture of a parfait. Serve with fruit.