2 egg whites
1 can of sweetened condensed milk
3/4 cup (chopped) of grated Parmesan cheese
1 can of heavy cream
1 1/2 cups of whole milk
1 envelope of unflavored gelatin
2 whipped egg whites
1 cup of chopped strawberry jam
1/2 cup of water
2 egg whites
1 can of sweetened condensed milk
3/4 cup (chopped) of grated Parmesan cheese
1 can of heavy cream
1 1/2 cups of whole milk
1 envelope of unflavored gelatin
2 whipped egg whites
1 cup of chopped strawberry jam
1/2 cup of water
Combine the egg whites, sweetened condensed milk, and Parmesan cheese in a saucepan
Cook over low heat, stirring constantly until the mixture thickens and pulls away from the sides of the pan
Let it cool completely
In a blender, combine the heavy cream and whole milk
Add the prepared gelatin according to the package instructions
Mix well
Gently fold in the whipped egg whites
Spoon into individual serving cups and refrigerate until set
Heat the strawberry jam with water in a saucepan
Let it cool, then spoon over the mousse and refrigerate again.
