At home we are declared fans of the mousse. The homemade coffee mousse is what we lose. So we don’t miss an opportunity to try new flavors. As it is Christmas time, and there was a bit of cava left over, we got down to work preparing a cava mousse to test new desserts. So from this article we propose this recipe with the step by step to prepare a full-bodied and stylish mousse at home that, of course, can also be made at any other time of the year.
Ingredients to make Cava Mousse:
- 75 milliliters of Cream or milk cream
- 50 grams of icing sugar
- 2 sheets of neutral gelatin
- 50 milliliters of Cava
- 2 units of egg whites
How to make cava mousse
- We ready the ingredients of the homemade mousse with egg to have them on hand and make the recipe faster.
- In a saucepan, heat the cream at medium power with the icing sugar.
- When it boils, remove it from the heat to continue making the cava mousse.
- Add the previously hydrated gelatins and stir until they are completely dissolved.
- We leave a few minutes for the gelatin to give body to the preparation.
- Meanwhile, we take the opportunity to mount the egg whites until stiff in order to give more consistency and texture to the cava mousse.
- When the mixture is warm, add the cava, let it rest for another five minutes and add the beaten egg whites.
- We combine both textures with enveloping movements so that the cava mousse does not lose body.
- We already have the cava mousseready to pour into the presentation glass.
- We take it to refrigerate between 3 and 4 hours.
- As you can see, it is a very easy and quick cold dessert to make, which allows you to take advantage of the leftover cava and, therefore, save on your menu.
