Most chocolate mousse recipes aren't vegetarian-friendly thanks to the inclusion of gelatin. Here are some expert tips to switch out the ingredient.

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

In a bowl, dissolve gelatin in 1/4 cup cold water. In another bowl, prepare an ice bath with equal parts ice and cold water. In a large pot, boil 8 cups lightly salted water and cook quinoa ...

Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling ...

Pour melted chocolate into the egg mixture and add soaked gelatin. Cool down to 40°C and fold in whipped cream. To assemble, place a layer of white chocolate mousse in a small glass. Follow with ...

Pumpkin mousse: Mix the orange juice and gelatin in a bowl, and allow the gelatin to bloom. Set in a double boiler, and gently heat until the gelatin has melted. Place the egg whites in the bowl ...

Heat desi ghee in a pan and fry gulab jamun on slow heat. Method for assembling: Take two bowls and add 3 piece of gulab jamun in each. Equally pour the mousse mixture on the top of gulab jamun. Chill ...