Pudding, Mousse,Jello & Curd

Crème Brûlée Shots: NO Bake!! Creamy and Caramelized Treats

330K views · 123K reactions | This maple pecan pudding is a comforting dessert that’s as easy to make as it is to enjoy. Ingredients: 100 g pecans (3/4 cup) 480 ml milk (2 cups) - regular or plant-based 60 ml maple syrup (1/4 cup) 30 g cornstarch (3 tbsp) 1/4 tsp cinnamon Instructions: 1. Blend pecans, maple syrup, cornstarch, milk, and a pinch of cinnamon in a blender until smooth. 2. Pour the mixture into a saucepan. 3. Cook over medium heat, stirring constantly, until the mixture starts to simmer. 4. Once simmering, continue cooking for a couple of minutes until it thickens. 5. Remove the saucepan from the heat. 6. Pour the pudding into lightly greased cups or mugs. 7. Let the pudding cool to room temperature, then refrigerate until fully set. 8. Serve and enjoy your creamy and delicious pecan pudding. 🏷️ #pecan #pudding #easyrecipes #quickrecipes #desserts | Giulia Ardizzone

26K reactions · 221 comments | The Lemon Mousse Fluffy, Citrusy and Delicious Ingredients: 80 ml lemon juice (about 2 small lemons) 190 ml whipping cream (3/4 cup)- regular or plant based 70 g sugar (1/3 cup) 20 g cornstarch (2 tbsp) Instructions: 1. Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture. 2. In a small saucepan, whisk together the lemon lemon juice, sugar, and cornstarch until well combined and smooth. 3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency. 4. Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold. 5. In a large bowl, whip the cream until peaks form. 6. Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks. 7. Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth. 8. Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse. This recipe is definitely a saver. Don't forget to Save for later and Share with your besties. . . Credit @giuliardii 💐💐💐 . . . . . . . . . . . . . . . . . . . #its9jascakes #lemonmousse #mousse #lemondessert #easyrecipes #quickrecipes #snack #dessertlover #christmasdessert #christmas2024 | Tomiwa Sekoni

46K views · 8.9K reactions | Lemon Mousse | Fluffy, citrusy and delicious 🍋 Ingredients: 80 ml lemon juice (about 2 small lemons) 190 ml whipping cream (3/4 cup)- regular or plant based 70 g sugar (1/3 cup) 20 g cornstarch (2 tbsp) Instructions: 1. Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture. 2. In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth. 3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency. 4. Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold. 5. In a large bowl, whip the cream until peaks form. 6. Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks. 7. Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth. 8. Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse. 🏷️ #lemondessert #mousse #easyrecipes #quickrecipes #snacks | Giulia Ardizzone | Richard LaForge · Autumn Breeze

2.2M views · 248K reactions | A silky smooth mascarpone cream perfect for layering in tiramisu, pairing with panettone, or enjoying on its own. Ingredients: 4 egg yolks 100 g (1/2 cup) granulated sugar 40 g (2 tbsp + 3 tsp) water 500 g (2 cups) mascarpone cheese 1 tsp vanilla extract (optional) Directions: 1. In a small saucepan, combine the sugar and water. Heat until the sugar dissolves completely for about two minutes, ensuring the mixture stays clear and does not turn golden. 2. Place the egg yolks in a mixing bowl and begin whisking on high speed using electric whisks. 3. Slowly drizzle the hot syrup into the egg yolks while whisking continuously, being cautious to avoid splattering. 4. Whisk until the mixture is pale, thick, and triple the volume. It takes about 5 minutes. 5. Add the mascarpone cheese and vanilla extract and mix until fully combined. 6. Use the cream immediately or refrigerate until ready to serve. 🏷️ #easyrecipes #mascarpone #desserts #quickrecipes #italianrecipes | Giulia Ardizzone

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46K views · 8.9K reactions | Lemon Mousse | Fluffy, citrusy and delicious 🍋 Ingredients: 80 ml lemon juice (about 2 small lemons) 190 ml whipping cream (3/4 cup)- regular or plant based 70 g sugar (1/3 cup) 20 g cornstarch (2 tbsp) Instructions: 1. Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture. 2. In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth. 3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency. 4. Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold. 5. In a large bowl, whip the cream until peaks form. 6. Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks. 7. Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth. 8. Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse. 🏷️ #lemondessert #mousse #easyrecipes #quickrecipes #snacks | Giulia Ardizzone | Richard LaForge · Autumn Breeze

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