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Cappuccino mousse


  • 1 packet of gelatin
  • 2/3 cup of milk powder
  • 4 teaspoons of Franck café Classic cappuccino
  • 1 teaspoon of unsweetened cocoa powder
  • 2 teaspoons of brown sugar
  • Pinch of salt
  • ½ cup of cold water


Put water and gelatin in a blender and leave it all there for 5 minutes. Mix until gelatin melts. Add the remaining ingredients – except for cold water – and mix thoroughly. Add cold water while mixing. The mixture should start to thicken. Cool down the mousse. Then use blender to whip the mousse until it becomes airy. Pour the mousse into four containers, cover them and refrigerate them for 1 – 2 hours.

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