Mousse or Panna Cotta Base
Mousse or Panna Cotta Base refers to the foundational, creamy mixture used to create either a light, airy mousse or a silky, set panna cotta. It typically starts with a combination of cream, milk, sugar, and a setting agent like gelatin, with flavorings such as vanilla, chocolate, or fruit purée added. While panna cotta is a classic Italian dessert, the mousse base is a versatile component in French and broader European pastry.
🍽️ Nutrition at a glance
This base is high in fat and carbohydrates, with minimal protein. It provides a quick energy boost from sugars and a rich source of saturated fat and calcium from the dairy, with a rough calorie estimate of 300-450 kcal per serving, depending on the ratio of cream to milk and added sugars.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 3 g |
| Carbs | 25 g |
| Fat | 23 g |
| Fiber | 0 g |
| Sugar | 22 g |
| Sodium | 45 mg |
| Calcium | 100 mg |
| Vitamin A | 280 mcg RAE |
| Phosphorus | 80 mg |
| Vitamin D | 1.5 mcg |
| Vitamin B12 | 0.4 mcg |
| Riboflavin (B2) | 0.1 mg |
| Selenium | 3 mcg |
Per 1/2 cup (120 g) · estimated, varies by recipe
💡 What's interesting
What's unique is how the same core ingredients—dairy, sugar, and gelatin—can yield two distinct textures: the airy, spoonable cloud of a mousse (achieved by folding in whipped cream or egg whites) versus the smooth, sliceable custard of a panna cotta (achieved by simply chilling the liquid base).
🍽️ Related dishes
AI estimate may be inaccurate · Terms