sitaphal mousse
From the Expert

Custard Apple Mousse

  • 2 sheets
  • 3
  • 4 tsps
  • 200 ml
  • 1 cup
  • Few Drops
Method of Preparation
  • In a bowl break the gelatin sheets into smaller pieces and soak it in water.
  • The gelatin will absorb the water and becomes soluble. Make sure there are no lumps else you will have lumps in the mousse.
  • Separate 3 egg yolks in a bowl.
  • Whisk the eggs with some sugar until the sugar dissolves properly. It will take approx 5 minutes.
  • Add 200 ml hot milk into the egg and stir slowly.
  • Add few drops vanilla essence or angostura bitters to the egg-milk mixture.
  • Pour the custard into a saucepan on a medium flame and stir for 30 seconds.
  • Add the gelatin and cook it for a minute, constantly stirring the custard to avoid lumps.
  • Once the custard sticks to the wooden spoon, stop the heat.
  • Make sure the custard doesn’t boil at any time.
  • Pour it back into a glass bowl. Stir until it is cool.
  • Add the custard apple puree to it. (paste of the custard apple pulp or finely chopped pulp)
  • Mix the pulp properly and then pour it into a serving glass.
  • Allow it to settle for 1 hour and then serve it to your guests.

  • 10 min
  • 1 hr 15 min
  • 4
  • Over All Rated 5 / 5
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