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Here’s the recipe for No-Gelatin Ninho Milk Mousse, a deliciously creamy Brazilian dessert made with Leite Ninho (powdered milk), sweetened condensed milk, and heavy cream. This mousse doesn’t require gelatin, making it a simple yet indulgent treat.
No-Gelatin Ninho Milk Mousse
Ingredients:
- 2 cups Leite Ninho powdered milk (or full milk powder if you can’t find Leite Ninho)
- 1 can (395g) sweetened condensed milk
- 1 can (400ml) heavy cream (or double cream)
- 1/2 cup whole milk
- 1/4 cup powdered sugar (optional, adjust sweetness to taste)
- 1 teaspoon vanilla extract (optional, for added flavor)
Instructions:
- Blend the Ingredients:
- In a blender, combine the Leite Ninho powdered milk, sweetened condensed milk, heavy cream, whole milk, and powdered sugar (if using). You can also add the vanilla extract for extra flavor.
- Blend on high for about 2-3 minutes until the mixture is smooth and well combined.
- Chill the Mousse:
- Pour the mousse mixture into serving cups or a large bowl.
- Place it in the refrigerator and chill for at least 4 hours, or until it sets and thickens into a mousse-like texture.
- Serve:
- Once chilled and set, the mousse will have a smooth and creamy consistency. You can garnish with whipped cream, chocolate shavings, fruit, or crushed biscuits for added texture and flavor.
Tips:
- Sweetness Level: If you prefer a sweeter mousse, adjust the amount of powdered sugar to your taste.
- Texture: For a firmer mousse, you can chill it overnight.
- Toppings: Get creative with toppings like fresh berries, chocolate drizzle, or even a sprinkle of cinnamon or cocoa powder for a twist!
This No-Gelatin Ninho Milk Mousse is an easy-to-make, rich, and creamy dessert perfect for any occasion! Enjoy!
