Rompope Mousse: Mousse De Rompope

articles Food & Cuisine Recipes

Karen Hursh Graber

Rich yet light-textured, this can be made in a decorative mold and garnished with whipped cream and candied cherries for an elegant presentation.


  • 1 ½ cups evaporated milk
  • 2 cups rompope, either homemade or purchased
  • 1 cup sweetened condensed milk
  • 4 envelopes unflavored gelatin (1 ounce altogether, or 28 grams)
  • 1 cup cold water


Pour the evaporated milk into a freezer-safe container, cover and freeze for 2 hours. Remove from freezer, place in a mixing bowl and beat with a hand mixer or electric mixer until it has the consistency of whipped cream.

Combine the rompope and the sweetened condensed milk and fold this mixture into the whipped evaporated milk.

Dissolve the gelatin in the water and add it to the milk and rompope mixture. This should be done quickly to incorporate the gelatin uniformly and avoid lumps.

Immediately pour into a non-stick mold, refrigerate until set, and unmold before serving.

Serves 10.

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Published or Updated on: December 1, 2006 by Karen Hursh Graber © 2008

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