Cinnamon Mousse


Cinnamon Mousse

Serve these light and creamy cinnamon desserts, called bavarois in French, with the crisp Almond Tuiles. You can add to the presentation with raspberries or orange segments.



2 tsp (10 mL) unflavoured gelatin
1 cup (250 mL) milk
3/4 tsp (4 mL) cinnamon
2 egg yolks
3 tbsp (45 mL) granulated sugar
1/2 tsp (2 mL) vanilla
2/3 cup (150 mL) whipping cream

1/4 tsp (1 mL) cinnamon


In small bowl, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes to soften.

Meanwhile, in small heavy saucepan, heat milk and cinnamon over medium heat until bubbles form around edge.

In bowl, whisk egg yolks with sugar; whisk in hot milk. Return to saucepan and cook, stirring, over medium-low heat until mixture is thick enough to coat back of spoon, about 10 minutes. Remove from heat. Add softened gelatin; stir until dissolved. Add vanilla. Pour into large bowl. Place plastic wrap directly on surface; refrigerate, stirring twice, until consistency of egg whites, about 1 hour.

In bowl, whip cream; fold one-quarter into gelatin mixture. Fold in remaining whipped cream. Pour into 4 greased 6-oz (175 mL) fluted moulds, ramekins or custard cups. Cover and refrigerate until firm, about 6 hours. (Make-ahead; Refrigerate for up to 2 days.)

Garnish: One at a time, run knife around edge of mould, or warm mould for a few seconds in bowl of hot water. Invert chilled serving plate onto mould; invert to unmould mousse onto plate. Using fine mesh sieve, dust cinnamon over mousse and plates.

Servings: 4

Nutritional Info.

approx. Per Serving

Cal  234

Pro  6 g

Total Fat  18 g

Sat. Fat  10 g

Carb- 14 g

Fibre  0

Chol  157 m

Sodium  52 mg

%RDI  -

Calcium  11%

Iron  4%

Vit A  23%

Vit C  2%

Folate  8%