Protein mousse

Protein mousse

Delight in our protein mousse, a snack that blends the creamy texture of skyr with bright lemon zest and the gentle sweetness of agave syrup. Infused with real vanilla and topped with fresh strawberries and crunchy toasted almonds, this mousse is the perfect way to satisfy your sweet tooth. It's great as a post-workout snack or impressive end to a dinner party. Enjoy this protein-rich treat that promises sophisticated flavours and a smooth texture.
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Instructions

  • Soak the gelatine in a bowl of cold water for 10 minutes.
  • In another bowl, stir together the skyr, agave syrup, lemon zest and the seeds of a whole vanilla bean.
  • Put 100 ml of whipping cream in a small saucepan, heat to just below boiling point, and remove from heat.
  • Squeeze the gelatine free of moisture and add directly to the hot cream, stirring quickly until the gelatine is completely dissolved.
  • Take two tablespoons of the skyr and stir it into the hot cream until it cools slightly. Add it to the rest of the skyr and stir together to a smooth cream.
  • Whisk the remaining 100 ml of whipping cream to light foam and gently fold the whipped cream into the skyr and cream mixture.
  • Divide the mousse into 4-6 small glasses.
  • Refrigerate for a minimum of 5 hours.
  • Cut strawberries into small cubes and roast almond slices golden on a dry pan.
  • Serve each glass with fresh strawberries and toasted almond slivers.
Enjoy!

Questions about protein mousse

Our protein mousse combines decadence with pleasure, ideal for those who love a sweet indulgence every now and again. Here, we answer your most common questions to help you make this tasty snack with ease. Learn how to store it, make larger batches, and get the almond toasting just right.

What is the best way to toast the almonds?
To toast the almond slices until they achieve golden colour, use a dry pan or skillet over medium heat. Make sure you spread them in a single layer for even toasting, stirring frequently for about three to five minutes. Alternatively, use the oven and toast the nuts on a baking sheet at 175 °C for five to ten minutes. In both methods, closely monitor the almonds to prevent burning and remove them once they are golden brown.
How should I store my homemade protein mousse?
For the best freshness and quality, keep leftovers in the refrigerator and enjoy it within five days. For longer storage, move the servings to a container that seals tightly or cover the serving glasses with cling film to keep the texture and flavour intact. You can also cover it with foil in the fridge and it will stay good for a couple more days.
Can I make a larger batch of this protein mousse?
Absolutely! Simply adjust the quantities of each ingredient accordingly while maintaining the ratios for consistency. If you don’t have enough individual serving glasses, set the mousse in a spacious serving dish, deep bowl or baking tin. Refrigerate for at least 5 hours, or ideally overnight, to ensure it sets properly and attains a creamy consistency throughout. To serve, scoop out the desired portions or, if you have used a baking tin, slice the mousse into squares using a warmed knife for clean cuts. This approach ensures a beautiful presentation and convenient serving.

Ingredients

Gelatine leaves
3
Skyr (optionally vanilla flavour)
465 ml
Agave syrup
50 g
Lemon zest
1 tbsp
Vanilla pod
1
Arla® LactoFREE Whipping and cooking cream
200 ml
Strawberries, fresh
90 g
Almonds slivers
25 g
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Brighten your protein mousse with an extra dash of lemon

Add a few drops of fresh lemon juice to the skyr mixture to intensify the lemon flavour and give a refreshing edge to the sweet and creamy treat. The extra acidity elevates the taste and lets you adjust the citrus intensity to your liking, creating a snack that perfectly balances rich and zesty notes.

Get the whipped cream texture just right

For a delectable protein mousse, the right whipping cream texture is essential. Aim to whip the cream until it forms soft peaks. This will ensure that it's full of volume and softly holds its shape. The peaks should bend over slightly, not stand straight.

After whipping the cream, combine it carefully with the skyr mixture. Fold it in gently to keep the air bubbles intact. With a spatula, mix by cutting through the centre, then sweeping from the bottom and folding over the top. Keep rotating the bowl and repeating until the cream blends smoothly, keeping the mousse light and fluffy.

Be mindful not to over-whip the cream, as it can become too stiff and even separate, resulting in a rough texture. Likewise, if you don't aerate it enough, the mousse may not set right. Watch the cream closely during this process and stop when it's just right for a perfect mousse texture.

Gelatine soaking techniques for a smooth protein mousse

Start by soaking gelatine leaves in cold water to soften them, which is crucial for a smooth melt. Squeeze out the excess water and melt the leaves in a small amount of warm cream, a process called blooming. This ensures the gelatine melts and incorporates properly for a smooth blend into the mousse.

Heat the cream gently to avoid degrading the gelatine and prevent the mousse from setting properly. Once the gelatine dissolves, let the mixture cool before adding it to the other ingredients to maintain a silky texture.

The role of gelatine in protein mousse consistency

Gelatine plays a crucial role in achieving the desired consistency of protein mousse by providing structure and stability. It works by setting the mixture as it cools, creating a light and airy texture without being too firm. The gelatine helps the mousse hold its shape while still remaining creamy and smooth. This allows the mousse to hold its form when served, enhancing both its visual appeal and texture.

Choosing the right skyr for flavour depth

To make a protein mousse that delights with its full and complex flavours, choose the right type of skyr. This traditional Icelandic-style dairy delight is not only creamy and rich in protein but also forms the perfect foundation for our mousse.

Our recipe recommends vanilla-flavoured skyr to add a gentle sweetness and aromatic depth. If using plain skyr, don’t worry. By incorporating the seeds from the vanilla bean, your snack will be sufficiently infused with the rich, warm notes that perfectly complement your treat’s creamy texture and subtle sweetness.

Enhancing presentation with elegant glassware

Presenting your protein mousse in elegant glassware can turn a simple dessert into an eye-catching masterpiece. Glass lets you see the mousse's layers, offering a visual treat before the first bite. Choose from a range of glassware, such as sophisticated wine glasses, classic dessert bowls, or rustic mason jars, to lift the look of your protein mousse.

Layering your ingredients in the glass also boosts visual appeal. Begin with mousse, then use the strawberry and almond topping as layered components instead. Repeat until the glass is full, creating stripes that look good and offer varied textures.

Pair your protein mousse with complimentary flavours

Finding the right accompaniment for your protein mousse can greatly improve the snacking experience.

Serve it alongside other light and airy snacks with contrasting flavours. Our hazelnut infused protein chocolate mousse with cottage cheese is an excellent pairing that adds a decadent chocolatey note to this recipe’s vanilla flavours. This protein dessert will contribute a fresh blueberry burst to your spread, the perfect complement to the juicy strawberries or this recipe.

Texture is important too. Include a welcome crunch with a side serving of high-protein cookies, protein flapjacks or salted caramel protein bars for a luxurious twist.

The goal is to balance flavours and textures for a harmonious and unforgettable dessert.

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