I received a lot of apples, and I thought apple mouse would be delicious.After trying various recipes, I made this delicious mousse.I can't have much alcohol, so this recipe has a tiny amount of white wine. You can replace with water instead of white wine if you prefer to omit alcohol.If the puree at Step 4 is less than 280 - 290 g, add apple juice.The diced apple in the mousse is optional. Recipe by ko-ko

I had delicious grapes, so I thought I would make mousse with them. This mousse is very moist, so it's fluffy and smooth, my favorite combination.I used Dole 100% grape juice.I used sheet gelatin. If you are using powdered gelatin, use five times more water to dissolve. If you use small grapes you don't have to cut them in half, but you should take the seeds out if they bother you. Recipe by nyonta

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

Easy, quick, and delicious. A little tip: use organic eggs since they are consumed raw. For the chocolate, use your choice—praline, white, milk, etc.

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

I have an endless craving for something sweet. So I made this easily out of the ingredients I had at home.I don't have any hints in particular.Unlike regular mousse, this doesn't use gelatin to stiffen so you can enjoy it as-is, or use it together with other sweets.If you like, please check out my blog! I update it regularly with large cooking images and my diary.http://plaza.rakuten.co.jp/nao53nao/ (Japanese only) Recipe by Naonao

I made it roughly using the remaining ingredients you use to make a cake. So I tried few times to adjust the sweetness and amount of ingredients and made it properly.There are no special tricks, since the recipe is so easy.The taste is slightly sweet. Adjust it as you like.Melt the gelatin completely. Whip up a stiff whipped cream and mix it all together well for easier preparation. Recipe by Natsuha

I made this because I like kinako soy flour, and there wasn't a version for it.This is moderately sweet with 15g of sugar. I personally think that you don't need toppings when using 20g of sugar. Adjust to your preference. This will change the texture, but instead of whipping the heavy cream separately, if you add it to ☆ and chill it, you have a "light Kinako soy flour panna cotta." However, it is soft and so you’ll have to eat it out of the container. Use Steps 1-3 of "Simple Fluffy and Rich Coffee Mousse" as reference and make in the microwave. Make it however easiest for you. Recipe by Sabumochi

I saw a pudding topped with jelly with cherry blossoms in it at a pastry shop that was so cute, so I used that as inspiration to create a mousse cake.If you are using the type of gelatin that needs to be softened in water, use part of the water in the recipe for that step. Gelatin will not set if you let it boil, so please pay attention to the temperature when you heat it. When chilling the mousse in step 8, it tends to firm up fast once it starts to set, so pay attention. Recipe by Pu-kosan

I wanted to use up my frozen blueberries.-Start to make the mousse after the jelly is completely set.-You can use fresh blueberries. For six cylinders, each 55 x 35 mm. Recipe by nyonta

#pumpkin_mousse#dessert#pumpkin I made this delicious dessert from the recipe of dear Ms. Nazarpour @minoo35535251

I thought that cream cheese with the tartness of strawberries might be too rich. Adding mascarpone cheese made this recipe more delicious.Use small strawberries. If you have it on hand, adding strawberry liqueur will make this even more delicious.If you like a richer taste, you can use all cream cheese instead of mascarpone cheese.I don't add lemon juice because it makes the flavor too sour.You can adjust the amount of granulated sugar to your liking. Recipe by ko-ko