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Mix a mousse

duncan

Silver Member
#1

fed-up-and-fat

hoping for a good loss
#2
It is runny like a shake until it gets really cold. I pop mine in the freezer for 10 mins usually then give it a quick stir and pop it back in for another 5 mins.
 
#3
I use a little bit less water. It's not superthick, but it reminds me of an angels delight :) and normally it would get thicker in the fridge. Though I pop mine in the freezer for 10 minutes.
 
#4
I struggled to make it really nice , and even had some nasty lumpy ones , but if you make it like advised in the sticky thread about recipes for foodpacks it is amazing ... better than angel delight infact ... takes a bit longer than normal but sooo worth it !! ]
The Perfect Mousse

Ingredients :
1 VLCD Shake Pack
1 Scoop Mix-A-Mousse
150 mls water
Utensils :
Good quality hand blender (Recommended 600 watt)
Spoon
Pyrex Jug
Method :
1. Assemble the ingredients and utensils.

2. Put 150mls of water into the Pyrex Jug and put into the freezer compartment for 15 to 20 minutes. Take out the water as soon as crystals start to form on the surface.

3. Remove from freezer and pour the shake pack onto the surface of the water.

4. Without stirring pour the scoop of Mix-A-Mousse onto the top of the shake pack.

5. Put a high quality hand blender (500 watts or more recommended) into the mixture and blend for 60 seconds.

6. Pull out the blender and scrape the remaining powder and mixture back into the mixture with a spoon and blend for a further 15 seconds.

7. Return the pyrex jug to the freezer compartment for 10 minutes (you can leave for longer if you want a more ice cream texture).

8. You will know it is set if you can turn it upside down and it doesn't land on your feet :)

9. If you look up into the pyrex jug you will see bubbles on the surface and no sign of any gelatin lumps.

10. Enjoy!! :)
Please note that a cheap blender will not mix it well enough and will leave lumps in it which are very grim!!!
 


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