Custard Cream Mousse II

• 50 g sugar
• 10 g cornstarch
• 120 ml milk or 120 ml soymilk
• 150 g Cool Whip
• 1 egg yolk
• japanese sesame paste, to taste (neri goma)
• 5 -7 g gelatin

1. Soften gelatin in 2-3 tablespoons of water.
2. Now make the custard cream:.
3. Sift the cornstarch into a bowl.
4. Add the soymilk/milk to the cornstarch.
5. In a separate bowl, mix up the egg yolk and the sugar.
6. Slowly add the egg yolk+ sugar mixture to the soymilk/milk + cornstarch mixture.
7. Microwave until custard cream forms.
8. The time will depend on your microwave's power.
9. Make sure to stir in between microwaving time.
10. Dissolve the gelatin and add to custard cream.
11. Cool custard cream.
12. When custard cream cools, add cool whip.
13. Refrigerate for at least 4 hours, or overnight.

sugar, cornstarch, milk, egg yolk, japanese sesame paste, gelatin

Taken from www.food.com/recipe/custard-cream-mousse-ii-148931 (may not work)