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Spiced Chai Mousse
Even the strictest diet needs a creamy treat now and then, and this sugar free spiced chai mousse hits the spot! Substitute freshly brewed cold black coffee or tea for the apple juice if you want to feel truly virtuous. If the exotic taste of chai isnít
Ingredients:
½ cup apple juice
2 envelopes (2 tablespoons) dry unflavored gelatin
8 oz. marscarpone cheese (you may substitute cream cheese or non-fat cream cheese)
1 cup Sugar-Free Chai Concentrate
3 egg yolks
1 cup heavy cream, whipped
Additional whipped cream (for garnish)
Cinnamon (for garnish)
Directions:
Place the apple juice in a small dish and sprinkle the gelatin over the top. Place the dish in a pan of very hot water to melt the gelatin until it is liquid. In a small saucepan over low heat, gently melt the marscarpone cheese and chai concentrate together, stirring constantly until creamy. Remove from the heat and stir in the egg yolks, one at a time. Add the melted gelatin mixture and still until thoroughly incorporated. Fold in the whipped cream. Spoon the mousse into 6-8 martini glasses or demitasse cups and chill until firm, about 2 hours. Garnish with additional whipped cream and a sprinkle of cinnamon.
Yield:
Makes 6 to 8 servings
Ingredients:
½ cup apple juice
2 envelopes (2 tablespoons) dry unflavored gelatin
8 oz. marscarpone cheese (you may substitute cream cheese or non-fat cream cheese)
1 cup Sugar-Free Chai Concentrate
3 egg yolks
1 cup heavy cream, whipped
Additional whipped cream (for garnish)
Cinnamon (for garnish)
Directions:
Place the apple juice in a small dish and sprinkle the gelatin over the top. Place the dish in a pan of very hot water to melt the gelatin until it is liquid. In a small saucepan over low heat, gently melt the marscarpone cheese and chai concentrate together, stirring constantly until creamy. Remove from the heat and stir in the egg yolks, one at a time. Add the melted gelatin mixture and still until thoroughly incorporated. Fold in the whipped cream. Spoon the mousse into 6-8 martini glasses or demitasse cups and chill until firm, about 2 hours. Garnish with additional whipped cream and a sprinkle of cinnamon.
Yield:
Makes 6 to 8 servings
