Various Mousses

How to do it:

For Chocolate Mousse, Tiramisu Mousse, Plain Mousse:
1. Using a wire whisk, whip all purpose cream on high speed for 5 minutes. Keep in chilled storage.
2. In a separate mixing bowl, combine Mousse Mix and water. Using a wire whisk, mix on high speed until well-combined. Do not allow mixture to set. Consistency should be slightly thick but still flowy.
3. Fold the mousse mixture in the whipped cream.
4. Transfer the mixture into a piping bag fitted with tip.
5. Deposit into shot glasses and freeze until set.

Lemon Mousse:
1. Using a wire whisk, whip all purpose cream on high speed for 5 minutes. Keep in chilled storage.
2. In a separate mixing bowl, combine Whip Brite and cold water. Whip on high speed for 5 minutes. Fold Whip Brite mixture in all purpose cream. Keep in chilled storage.
3. In a separate mixing bowl, combine Mousse Mix and water. Using a wire whisk, mix on high speed until well-combined. Do not allow mixture to set. Consistency should be slightly thick but still flowy.
4. Fold the mousse mixture in the Whip Brite-cream mixture. Fold in Apito Lemon Paste.
5. Transfer the mixture into a piping bag fitted with tip.
6. Deposit into shot glasses and freeze until set.

Yield: 27 pieces x 50g

• Apito Lemon Paste
• Bakels Whip-Brite Whipped Topping Powder