Individual dessert time! Everybody gets their own little cup. My kids don’t have to fight over who gets a bigger piece (I am very bad at cutting my cakes into even portions). But they do say that they want another one…oh well, ya, maybe another day lol
Yakult Mousse Cup
makes 8 100 ml glasses
For the Yakult Mousse
130 ml Yakult (or any probiotic drinks)
1/2 C (120 g) plain yogurt
150 g whipping cream
20 g granulated sugar
2 tsp (6 g) powdered gelatin
For the Jello Topping
1/3 package (25 g) blue jello (or jello of your choice)
1/2 C (120 g) hot water
1/2 tsp powdered gelatin
益力多(或其他活性乳酸菌飲品) 130 毫升
魚膠粉 2茶匙 (6克)
藍色(或任何顔色)啫喱粉 1/3包 (約25克)
Chill mixing bowl and the mixer attachment in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it into 30 ml of Yakult and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. Set aside.
In a small bowl, mix sugar, yogurt and the remaining 100 ml of Yakult until well combine.
In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form.
Add dissolved gelatin to the yogurt-Yakult mixture and mix well. Fold in the whipped cream in three batches until well combined. Distribute mousse evenly among the glasses and refrigerate until set.
Make jello topping by dissolving gelatin and jello powder into hot water. Let cool to room temperature. Pour jello over chilled mousse and return to the fridge until jello topping has set. If desired, place a piece of fruit into the jello when it has not fully set yet.
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