Cream Vanilla Mousse recipe – Josef Marc

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Cream Vanilla Mousse

Prep: 6-8 mins + cooling

MAKES: 14 shots of 50gms each.


PLACE all the ingredients into a mixing bowl.

WHIP using a hand mixer with whisk attachment for 6-8 mins on top speed or until smooth and raised.

FILL into a piping bag, pipe in shot mousse glasses and refrigerate for 30 minutes. (Do not freeze)

SERVE as it is or decorate with chocolate chips as desired.
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