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Robert Wemischner
The mousse
I cooked this
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Preparation info
Yield: Approximately 26 ounces ,
12
servings, a generous 2 ounces each
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
0.20
Americas
United States
Dessert
Method
Place the gelatin sheets into a small bowl and cover with cold water.
Allow the gelatin to soften and when soft, remove from the water, discard the water, and squeeze out excess liquid.
Return the squeezed-out gelatin to the bowl and set aside.
In a medium-sized heavy saucepan, bring the milk and half of the sugar to the boil and lower the hea