My CDC gave me a recipe leaflet. Three suggestions for using mousse with soup:-
Chicken Stuffing: Mix to a thick paste, cook in microwave for 10 seconds at a time to the dryness you like.
Pate: Mix half a scoop of Mix-a-Mousse into half a pack of soup. Give a good shke. Mix with hot water and put in freezer to set. This takes a few hours.
Crisps: With other half of soup mix, mix into a smooth paste, spread on a plate, microwave for 1.5 - 2 minutes, when it starts to bubble open and let settle for a second. Repeat until golden brown, then let it cool, peel off and enjoy.
PLEASE NOTE: I HAVE NOT TRIED THESE AND PERSONALLY WOULD NOT WISH TO
No BUT I have tried making it with cold coffee (left in freezer till crystally) with the toffee and walnut and the butterscotch - I thought id was delish!!
Not a soups person but I had been wondering if anyone had made crisps with shakes?! I've never been very conventional ,maybe I should just try it myself.