I am 12 years old and have made these and can say that they are absolutely delicious and easy to make. I will surely make them again soon! That I you for the amazing recipe Natasha!
Thanks Natasha for the great recipe! My family loved it. So creamy, smooth and decadent. Used less sugar (reduced by 1/4 cup) and it was still delicious. Couldn't wait for 4-5 hrs to set, so I checked after an hour and somehow it was already set. It was like opening up an early Xmas present without any guilt :)
wow it look yummy Natashas but is that very sweet 1 cup +2 tbsp sugar bc I don’t want my kids eat too much sugar n calorie ? Bc one of my kid going to lose weight that y I want to make sure is that very sweet please reply me know n thanks for share the recipe n wish u n your family all have goods health n happy ok 🥰❤️
I think it would be great if you did a series of videos on how to measure out portions of pasta that way it's easy to plan to have one cup of pasta or 2 cups of pasta and so on… And of course you could do different types of pasta and how to measure it out I know that one cup of rice makes 3 cups of rice after it's cooked but what about pasta??
What is your problem? Why she shouldn't tell? Is it something embarrassing? She just show the real name of desert. If it's Italian or French name, nobody judge, but if it's russian or Ukrainian for some reason it's embarrassing???
Hi Natasha! I have a question for you, how much gelatin is there in one packet? I have a big bag of gelatine and not sure how much to use. Please give me measurements in spoons thank you!
Hi, I have it listed in the print-friendly recipe as: 2 packets (1/2 oz total) unflavored gelatin. I hope you enjoy the recipe! natashaskitchen.com/vanilla-mousse-with-chocolate/
I love watching this video! I’m planning to make this for my niece’s party but I wanna serve it in a small dessert cups. For this recipe, how many I can make if I use about 3 oz cups?
Hi Natasha 💜💜 I adore your recipes... I tried some of them and they were perfect. I wanted to try this one as well but unfortunately there is no gelatin in my country... Is there anything that I can replace gelatin with???
This one would work fine in advance as long as you don’t add the raspberries. You might garnish with some fresh berries just before serving. Cover the mousse and refrigerate until ready to serve.
Me and my daughter made this desert today and it is amazing, perfect for Thanksgiving desert! It is light and delicious, very elegant! Thank you Natasha!!! ❤️
I made this recipte and because of unssweetned cocoa powder the tase is so bitter..I did not like it at all...the vanilla cream it s ok..does have any taste.sorry being honest.
I made these in small cups and served at my niece’s 2nd birthday and it was gone is split seconds! Guests asked for the recipe. This is definitely a keeper 👍🏼🙌🏼 thank you for sharing this recipe!!!
Hi Mona. To be honest, I’ve never tested it that way so I really can’t give any suggestions on using a flavored gelatin instead… If you test it out, let me know how it goes! 🙂
@@Natashaskitchen Hi Natasha, just wanted to let you know that I tried the 'vanila cream' part with the strawberry jello instead of plain gelatine. It turned out so good with the pink color. Everyone liked it! :)
Hi Natasha, thanks so much for the recipe. Can I use plain yogurt instead of sour cream, if yes do I use the same amount? Thanks for your response. Btw I’ve tried several of your recipes and I love them.
I have not tested it so I can’t advise. I think that could work, but it would affect the taste. The sour cream cuts the sweetness and adds another layer of flavor.
My thought would be that something was done incorrectly which is preventing it from setting. Did you use the correct amount of gelatin and bring the mixture to a boil to activate the gelatin?
I’ve made a few of your dinners ! And they turned out GREAT. So then I trusted to make your dough recipe, because everyone else recipes I tried turned out horrible! But your dough recipe WOWED my family !! No more ordering pizza! … so now here I am, trying more of your recipes and buying the ingredients confidently because I just know your food always comes out great! :)
В Сакраменто угощали этим птичьем молоком, сказали что по твоему рецепту, только оно в противене из фольги было, короче ты талант. Жду рецепта на русском , а то на английском не бэ не мэ.
