I have experimented with a few variations of making an almond mousse over the years, most of which are really good, and some are amazing. Here are a few I wrote down.
Almond mousse with dairy and tofu 2026-09-16
- 2.5 t gelatin powder
- 0.5 t mushroom powder
- .75 c almond meal
- 250 g mascarpone
- 1 c tofu
- 3 dl whipping cream
Soften rhe gelatin in a little cold water. Pour boiling water over the almond meal to just cover, and mix in the gelatin.
Whipp the cream in one bowl. Without washing the mixer, blend the tofu, the mascarpone, and the almond milk with almond meal and gelatin.
Realise that since the store had only firm tofu that the immersion blender would be a better tool for the job, and switch to that to get a smooth consistency.
Then use the electric mixer to blend in the cream.
Mandelmousse v 3 2024-06-20
2.5 t gelatinpulver
1 nippa svamppulver
0.75 c mandelmjöl
250 g mascarpone
3 dl vispgrädde