For this space mousse you only need milk and very few other ingredients.

It does not contain gelatine, starch will thicken it, perfect for making creams and desserts.

You can choose to prepare it with fresh, long-life, whole, skimmed or partially skimmed milk, but also with the lactose-free formulation, in case you are intolerant.

It is prepared in a few minutes, placing everything in a pan and cooking it on the gas. You don’t even need to turn on the oven!

Once ready, however, it must cool completely before being tasted, remember to film it with cellophane to prevent the formation of that unpleasant crust which would ruin its extreme softness. It can be kept for at least 4 days in the refrigerator, covered in plastic wrap or in an airtight container.

You can make a single portion in a single mold or garnish individual cups, at your discretion.

Its meltability, its full and round taste, its consistency will conquer young and old! With a few simple steps you will create a phenomenal dessert, perfect as it is, but delicious even if accompanied by berries, caramel or chocolate coulisse.

Have fun following your preferences, it will always be a success!

What are you waiting for then? Get to work, let’s get started!

Milk mousse: ingredients and preparation

For this recipe, get:

• 1 liter of milk
• 70 grams of sugar
• 1 sachet of vanillin
• 100 g of corn starch

Pour the milk into a large saucepan. Add sugar, vanillin and starch. Mix carefully using a hand whisk and place on the stove over low heat.

Stir continuously until the cream thickens.

Then transfer it into a silicone or ceramic mould, slam it lightly on the table to eliminate air bubbles, cover it with cling film and let it cool completely.

If you want to taste it cold, put it in the refrigerator, but it is also delicious at room temperature.