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Preparation
5 minutes
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Processing
10 minutes
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Difficulty
Easy
Ingredients for Rose Mousse For 2 people
Fresh milk 296 ml Cornstarch 35 gr Rose syrup 118 ml Cream cheese 56 gr Whipping cream 60 ml White chocolate 45 gr Pine nuts A little Chestnuts A little Sugar 50 gr
What is Whipping Cream?
- Whipping cream is a type of fresh cream (a food made from fresh milk) that is made from unskimmed cow’s milk, with a fat content of 30% – 36% and contains no sugar.
- You can find Cream Cheese at major supermarkets and baking supply stores with a reference price of about 50,000 – 60,000 VND/200gr. Or you can also make it at home following the TasteVN recipe below!
Tools needed
Whisk, bowl, spoon, refrigerator, knife,…
How to make Rose Mousse
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Heat the mixture
Add 296ml of fresh milk, 35gr of cornstarch, 50gr of sugar, and 118ml of rose syrup into a pot and stir well.
Then, add 56gr of cream cheese and 60ml of whipping cream, and continue stirring until the mixture is well combined.
Place the pot on the stove, add 45gr of chopped white chocolate, and stir continuously over low heat until the mixture boils and reaches a thick consistency.
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Pouring into the mold
Apply a layer of cooking oil or butter to the mold, then pour the mousse mixture in and let it cool.
When the mixture cools, place the cake in the refrigerator until the mixture sets.
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Decoration
Crush the pine nuts and chestnuts, then sprinkle them on the surface of the cake to finish.
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Final product
The mousse cake has an eye-catching pink color, each spoonful of cake is soft, smooth, and creamy, with a sweet taste along with a bit of crunchiness from the chestnuts and pine nuts, extremely delicious.
How to store rose mousse
- Step 1: Wrap the cake mold tightly with plastic wrap.
- Step 2: Store in the refrigerator’s cooler compartment and use within 2 – 3 days to keep the cake delicious.
How to store leftover whipping cream and cream cheese
- Unused whipping cream can be kept in the refrigerator’s cooler compartment; clean the cream residue on the container’s rim, wrap it tightly with plastic wrap, and place it in the cooler compartment. This method will keep the whipping cream for about two weeks. Absolutely do not store whipping cream in the freezer as it will cause the cream to separate.
- Alternatively, you can pour the leftover whipping cream into a clean glass bottle (washed, rinsed with boiling water, and dried) and then tightly seal it and store it deep in the cooler compartment of the refrigerator, avoiding placing it on the refrigerator door. This method will help you preserve the whipping cream for up to 1 month.
- For cream cheese: It is advisable to use a clean knife or spoon to cut, then wrap tightly and store in the cooler compartment. In case the cream cheese has frozen, you can add a little sweetened fresh milk, then use a blender to blend until smooth.
Above, TasteVN has prepared the rose mousse that is smooth, fragrant, and creamy for you to try making on March 8th. Let’s get into the kitchen and give it a go!
