Given that it's 90+ degrees in the Bay Area this week (I know, crazy, right?), I decided against turning on the oven and baking a bunch of cupcakes and cakes to fill. Instead, I made the mousse fillings, sealed them up in plastic containers, and popped them in the freezer for a later time. I assumed I could freeze it once whipped since it's suppose to be the non dairy, shelf stable version of Cool Whip.
I made oreo mousse filling, cheesecake mousse filling, and kahlua mousse filling.
![](http://1.bp.blogspot.com/-gGfm2yMdX4Y/UXjGWQNDWNI/AAAAAAAABQE/9VMvMj8luU0/s400/shelf3.jpg)
Step 2: Add 1-3 tablespoons of hot water to form a thick paste and set aside (Note: It should be thinner than as pictured because I ended up with "cheesecake" tasting bits in mine.)
![](http://4.bp.blogspot.com/-pCSB77NsADc/UXjGWlGhSTI/AAAAAAAABP0/v7gi_64cHnM/s400/shelf5.jpg)
Step 3: Whisk the thawed Pastry Pride in a mixer to stiff peaks
Step 4: Spoon a small amount, about 1/4 cup, of the whipped Pastry Pride into the bowl of pudding mixture and stir to lighten
![](http://2.bp.blogspot.com/-htZb9nfkISk/UXjGWeFJ0DI/AAAAAAAABPY/pVtD_LgS3mM/s400/shelf2.jpg)
Step 5: Scrape the mixture back into the bowl of whipped Pastry Pride
![](http://1.bp.blogspot.com/-l9v_pPeIUf8/UXjGXcGAqnI/AAAAAAAABP4/uKRIZHZSjW8/s400/shelfstable1.jpg)
Step 6: Mix until combined
No comments:
Post a Comment