Easy Mint Mousse
I kept buying small packages of mint at the supermarket and they'd go bad, so I thought I could make something with them besides herb tea. I also wrote about this in Step 12.
I learned how to use chopped mint to infuse a liquid from a recipe by food writer Fujino Makiko that appeared in a magazine.
If you don't have mint liqueur, increase the amount of mint leaves. Speaking of which, the mousse had a lot less color than I expected, so I added a little bit of green food coloring. It doesn't affect the taste, so you don't need it if you don't mind the color. For enough to fill 2 150ml bowls. Recipe by Sabumochi
Easy Mint Mousse
I kept buying small packages of mint at the supermarket and they'd go bad, so I thought I could make something with them besides herb tea. I also wrote about this in Step 12.
I learned how to use chopped mint to infuse a liquid from a recipe by food writer Fujino Makiko that appeared in a magazine.
If you don't have mint liqueur, increase the amount of mint leaves. Speaking of which, the mousse had a lot less color than I expected, so I added a little bit of green food coloring. It doesn't affect the taste, so you don't need it if you don't mind the color. For enough to fill 2 150ml bowls. Recipe by Sabumochi
Cooking Instructions
- 1
Finely chop the mint leaves, then combine with milk in a sauce pot. Bring to a boil over medium heat, then cover and steam for 1 hour.
- 2
Dissolve the gelatin powder in water in a heatproof bowl.
- 3
Strain the mint milk from Step 1 into a bowl.
- 4
Mix sugar into the bowl from Step 3. (If you have it, add mint liqueur now.)
- 5
Microwave the gelatin from Step 2 uncovered for 15 seconds on 500W, then add to the bowl from Step 4. Refrigerate until slightly thickened.
- 6
Whisk heavy cream in a separate bowl until it's as thickened as Step 5.
- 7
Gently combine the bowls from Steps 5 and 6.
- 8
Divide the mixture equally into two bowls, cover, and refrigerate until firm. Enjoy!
- 9
Garnish as you like. This time I have mint, nuts, silver dragées, and chocolate shapes I made with a quick-dry chocolate pen on parchment paper on my finished dish.
- 10
10 g of mint leaves is about enough to fill a 10 cm wide dish.
- 11
Note: If using low fat milk and cream, each serving is ~102 kcal. If using regular milk and vegetable heavy cream, each serving is ~127 kcal (both of these are without toppings).
- 12
Story time! This is the potted mint plant I bought. I really like choco-mint flavored sweets, so I was really eager to make something with it. I started with mousse.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Mint chocolate mousse Mint chocolate mousse
This is from my Naughty but nice collection it's a sometimes dessert. My whole family drools when they know I'm making this dessert. 😋
-
White Chocolate Mint Chip Mousse White Chocolate Mint Chip Mousse
This is a simple but elegant light and fluffy white chocolate mousse, refreshing with mint flavoring, accented with tiny chocolate chips!
-
Easy Strawberry Mousse Easy Strawberry Mousse
I found an easy strawberry dessert recipe, so I rearranged it.Dissolve the gelatin powder in hot water right before using. Recipe by Ichigokafe
-
Rich Chocolate Mousse Rich Chocolate Mousse
I made this for my daughter who loves chocolate. We had some chocolate pens in our house, so I came up with some designs with them.Please adjust the amount of sugar according to the sweetness of your bar chocolate. Please don't use milk chocolate. In Step 2, it's best to melt the chocolate using a double boiler. You can also melt it in a microwave. In this case, keep an eye on it while microwaving. Recipe by Yuuyuu0221 -
White Chocolate Mousse White Chocolate Mousse
I loved no bake white chocolate cheesecake mousse. So this time, I wanted to make a plain white chocolate mousse. For 8 servings using ss ramekins. Recipe by ko-ko -
Peach Mousse Peach Mousse
I found some really cheap peaches at the greengrocers...5 for 198 yen! I bought them without hesitation. Not only were they cheap, they were pretty tasty too. I love peaches second only to mangoes. I thought if I made mousse with them, it would be amazing. That's how this recipe was born.You can use any liqueur you like instead of peach liqueur. If you want the jelly to be pink, you can also add grenadine syrup for a pretty color.Make sure to cool the peach jelly down before pouring it over the mousse! (If it's warm, the mousse will melt and sink.) For 6 small glasses worth. Recipe by ko-ko -
Strawberry Mousse Strawberry Mousse
I heard that strawberries, which contain plenty of folic acid, are good for expectant mothers, so I came up with a delicious way of enjoying them. If the strawberries are sweet, you only need a small amount of sugar.The key to the light, airy texture is not whipping the heavy cream too much! Even slightly tart or unripened strawberries can turn into a stylish dessert. For 4 servings. Recipe by Nagomipan -
Strawberry Mousse Strawberry Mousse
I bought plenty of strawberries and somebody also gave some to me. I used them to make a mousse with a little bit of an effort.You can use any kind of 12 cm mould, but I used a tart mould. I use the same mould for the sponge and jelly inside.Alcohol content is evaporated from the white wine so you won't taste too much of it. For 15 cm [5.9 in] circle mould with removable bottom. Recipe by Kyansama -
Exquisite Creamy Chocolate Mousse Exquisite Creamy Chocolate Mousse
I wanted to make a rich chocolate mousse but whipping fresh cream was a pain, so I tried using a mixer that could get air into the mixture.The two main tips to help you get a smooth melt-in-your-mouth mousse are making sure the chocolate has completely melted and that you mix it in the mixer long enough that the mixture becomes aerated! For serving 4. Recipe by healthy* -
Homemade Chocolate Mousse Homemade Chocolate Mousse
This is a recipe for those who have a sweet tooth. Easy to make. I managed to get 3 good sized ramekins full of mousse. To make six double the amount.
-
Chocolate Mousse Chocolate Mousse
I made this because I didn't have any chocolate mousse!!If possible, let it chill in the fridge for a firmer and more delicious finish.Let the chocolate cool down after microwaving it in step 1. (Hint: When you mix the chocolate it should leave traces behind.)If you whip the heavy cream while the bowl is still submerged in ice water, the process goes a lot faster!! Recipe by Marugechan -
Fluffy Chocolate Mousse Fluffy Chocolate Mousse
I wanted to use a scoop spoon and came up with this recipe. Enjoy digging in until hitting a the chocolate crunch for the best part.・Use any cup you like. This recipe is for 4 cups.・In step 5 be careful of overheating and make sure you whip heavy cream loose. Recipe by nyonta
More Recipes
- Lazy Rice Porridge with Nissin Chicken Ramen
- An Appetizing Side Dish Parboiled Spinach with Sesame Oil
- Soupless Ramen (Abura-soba) made with Raoh-brand Ramen
- Mike's Lazy Pineapple Upsidedown Cakes
- Dani's Easy Oven Pork Chops
- Dani's Easy Oven Pork Chops
- Increased Calcium Absorption! Milk Jelly, Green Tea Edition
- Herb Caeser Dressing
- Chicken Pasta Alfredo
- Roly-Poly Cauliflower Cheese Omelette
Comments