Cake Crumb Mousse
Use fresh/slightly stale cake scraps of any shape or size
- 85 grams sugar
- 57 grams cream cheese
- 5.5 grams powdered gelatin
- 85 grams cold water
- 114 grams cake crumbs
- 227 grams cream
Sprinkle the gelatin on top of the cold water and let sit 5 minutes to bloom.
Cream together the cream cheese and sugar until smooth and well combine.
Melt the bloomed gelatin (I zap it in the microwave for 10 seconds at a time until the mixture is clear) add to cream cheese mixture. Stir to combine fully. Set aside.
Whip cream to medium peaks
Fold cream into cream cheese blend
Fold cake scraps into the mousse base.
Pour into glasses or molds and chill for at least 2 hours.
Mousse can be stored in the refrigerator, covered, for 7 days.
The final appearance of your mousse will depend on the size of cake scraps you use. Large pieces of cake scraps + mousse will give you more of a varied, layered look. Small cake crumbs folded into mousse will give you a cookies and cream look!