Cream Ice Mousse
A cream-based ice mousse that can be served on its own or used as a filling for ice cream bombs.
Ingredients
water
1/2 oz (15 g)
powdered sugar
7 oz (210 g)
pasteurized egg liquid (see page 18)
7 oz (210 g)
whipped cream
1 pt (6 dl)
flavorings (such as chocolate, coffee, praline, vanilla, liqueur, etc.)
to taste
Instructions
1
Heat and Stir
Place the egg liquid, water, and powdered sugar in a double boiler and heat over low heat, stirring, until foamy.
2
Cool
Transfer the mixture to an ice bath and continue stirring until cooled.
3
Flavor
Add the flavorings.
4
Fold
Fold in the whipped cream.
