Nutella Cheesecake Mousse
easy
·under 10 minutes
Benefits
popular for children
Especially fast
No oxidation
Reduced costs
Increased whipped volume
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Perfect for use with leftover foods
Reduced calories due to increased whipped volume.
Nutella Cheesecake Mousse
Ingredients
100 g
Cream Cheese (Philadelphia)
200 ml
milk
100 ml
Cream min. 36% fat
150 g
Nutella
Steps to prepare
1.
In a blender jug, add the Philadelphia, Nutella and milk one after the other. Finely puree the ingredients with a hand blender.
2.
Only add the cream briefly at the end and stir in, as it should not be whipped. Pass the mixture through the iSi Funnel & Sieve into the iSi Whip.
3.
Screw the appliance head onto the bottle using a tulip nozzle. Screw an iSi Professional Charger onto the appliance.
4.
Shake the iSi Whip vigorously 10-12 times.
5.
For optimum results, chill the mixture in the fridge for at least 3 hours.
Benefits
popular for children
Especially fast
No oxidation
Reduced costs
Increased whipped volume
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Perfect for use with leftover foods
Reduced calories due to increased whipped volume.
iSi Tip
If you prefer a firmer topping, you can add 1 sheet of gelatine.
Pairing Tip
The Nutella mousse goes perfectly with breakfast pancakes or can be served as a dessert in a glass.