Vanilla Whey Protein Mousse

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Whey Protein Mousse

YOUR SOLIN GENERATED RECIPE

Vanilla Whey Protein Mousse

A fluffy whipped mousse made with clean vanilla whey isolate and xanthan gum, beaten until light and airy with a silky smooth finish.

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NUTRITION

135kcal
Protein
35g
Fat
0.5g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

38 grams Vanilla Whey Protein Isolate

1/4 teaspoon Xanthan Gum

1/4 cup Cold Water

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PREPARATION

  • 1

    Place the vanilla whey protein isolate and xanthan gum into a large, deep mixing bowl.

  • 2

    Pour in the ice-cold water.

  • 3

    Use an electric hand mixer on the lowest speed to combine the ingredients until no dry powder remains.

  • 4

    Increase the mixer speed to high and whip the mixture continuously for three to five minutes.

  • 5

    Continue whipping until the mixture significantly increases in volume and reaches a thick, marshmallow-like consistency.

  • 6

    Transfer the mousse to a chilled glass and serve immediately or refrigerate for ten minutes for a firmer set.

Vanilla Whey Protein Mousse

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Whey Protein Mousse

YOUR SOLIN GENERATED RECIPE

Vanilla Whey Protein Mousse

A fluffy whipped mousse made with clean vanilla whey isolate and xanthan gum, beaten until light and airy with a silky smooth finish.

NUTRITION

135kcal
Protein
35g
Fat
0.5g
Carbs
2g

SERVINGS

1 serving

INGREDIENTS

38 grams Vanilla Whey Protein Isolate

1/4 teaspoon Xanthan Gum

1/4 cup Cold Water

PREPARATION

  • 1

    Place the vanilla whey protein isolate and xanthan gum into a large, deep mixing bowl.

  • 2

    Pour in the ice-cold water.

  • 3

    Use an electric hand mixer on the lowest speed to combine the ingredients until no dry powder remains.

  • 4

    Increase the mixer speed to high and whip the mixture continuously for three to five minutes.

  • 5

    Continue whipping until the mixture significantly increases in volume and reaches a thick, marshmallow-like consistency.

  • 6

    Transfer the mousse to a chilled glass and serve immediately or refrigerate for ten minutes for a firmer set.