Nest Milk Mousse, with just 4 ingredients, is an irresistible dessert. The simplicity of this recipe in no way compromises its delicious taste. All you have to do is mix condensed milk, cream, powdered Leite Ninho and unflavored gelatin to create a creamy texture and a smooth, sweet taste. The secret lies in the balanced combination of these ingredients. After preparation, the mousse must be refrigerated to acquire the perfect consistency. The result is an enchanting dessert that appeals to all palates, and the best part is that it's easy to make. It's a perfect option to surprise your guests with an irresistible and simple sweet.
Ninho Milk Mousse 4 ingredients
The nest milk mousse recipe is super simple to make and requires very few ingredients. It's undoubtedly the perfect dessert for any occasion. The texture is incredible and so is the taste, it's not cloying and it's ready in no time. If you don't have Ninho milk, you can use any other brand of powdered milk. Check out this recipe for Nest Milk Mousse below.
Curiosity about Mousse: Mousse (from the French mousse, [foam]) is a type of creamy dessert made from eggs and/or cream in combination with other ingredients that give it flavor, such as chocolate or fruit. The egg whites are whipped into snow and then incorporated into the other ingredients. The dessert is then refrigerated and kept aerated.
Preparation Time: 120 Minutes
Servings: 4
INGREDIENTS
- 1 cup powdered milk
- One packet of colorless, unflavored gelatine
- 1 can of condensed milk
- 2 cartons of cream
The preparation method is very simple and I'm sure that if you follow it step by step you'll be able to make your Leite Ninho Mousse, it will be wonderful.
PREPARATION METHOD
- First, to make the milk mousse, hydrate the gelatine and microwave it for 30 seconds.
- Then add all the ingredients and the dissolved gelatine to the blender.
- Then whisk until smooth, pour into a container or divide into several jars and refrigerate for at least 1 hour.
- Finally, all you have to do is enjoy your Buttermilk Mousse.
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