Chikoo Mousse

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • gelatin - 1 tbsp
  • eggs - 3, separated
  • castor sugar - 1 cup
  • milk - 3/4 cup
  • corn flour - 2 tsp
  • Vanilla essence - 1/2 tsp
  • Chikoo (Sapota) pulp - 1 cup
  • Fresh cream - 1/4 Kg
  • Chikoo - 1, sliced

How to Make Chikoo Mousse

  • Place a pudding bowl in the refrigerator (A mousse will set fast in a chilled bowl, to yield a uniform spongy texture).
  • Soak gelatin in 2 tbsp of water.
  • Beat the yolks with 3/4 cup sugar till light and creamy. Mix corn flour with milk and pour over the egg yolks. Mix well and cook and stir on a low flame till the custard begins to boil (avoid over cooking).
  • Dissolve the gelatin over a low flame (avoid boiling) and add to the custard. Add essence and allow to cool.
  • Mix the Chikoo pulp with the custard.
  • Whip the cream over a bowl of ice till thick. Reserve one and a half cup of whipped cream for topping. Gently mix the rest with the Chikoo custard.
  • Beat the egg whites till stiff. Add the remaining sugar, little at a time, beating well after each addition. Gently fold the whites into the above mixture. Pour in the chilled pudding bowl and leave in the refrigerator to set.
  • Serve decorated with the reserved cream and Chikoo slices.