Cinnamon Mousse Cinnamon Mousse

Cinnamon Mousse 250 Image by: Cinnamon Mousse 250 Author: Canadian Living

Serve these light and creamy cinnamon desserts, called bavarois in French, with the crisp Almond Tuiles. You can add to the presentation with raspberries or orange segments.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2005




In small bowl, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes to soften.

Meanwhile, in small heavy saucepan, heat milk and cinnamon over medium heat until bubbles form around edge.

In bowl, whisk egg yolks with sugar; whisk in hot milk. Return to saucepan and cook, stirring, over medium-low heat until mixture is thick enough to coat back of spoon, about 10 minutes. Remove from heat. Add softened gelatin; stir until dissolved. Add vanilla. Pour into large bowl. Place plastic wrap directly on surface; refrigerate, stirring twice, until consistency of egg whites, about 1 hour.

In bowl, whip cream; fold one-quarter into gelatin mixture. Fold in remaining whipped cream. Pour into 4 greased 6-oz (175 mL) fluted moulds, ramekins or custard cups. Cover and refrigerate until firm, about 6 hours. (Make-ahead; Refrigerate for up to 2 days.)

Garnish: One at a time, run knife around edge of mould, or warm mould for a few seconds in bowl of hot water. Invert chilled serving plate onto mould; invert to unmould mousse onto plate. Using fine mesh sieve, dust cinnamon over mousse and plates.

Nutritional facts <b>Per serving:</b> about

  • Sodium 52 mg
  • Protein 6 g
  • Calories 234.0
  • Total fat 18 g
  • Cholesterol 157 mg
  • Saturated fat 10 g
  • Total carbohydrate 14 g


  • Iron 4.0
  • Folate 8.0
  • Calcium 11.0
  • Vitamin A 23.0
  • Vitamin C 2.0
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Baking & Desserts

Cinnamon Mousse