🍮 Grandma's method (with love, but with tone):
1. Take a saucepan and put milk, sugar and cornstarch in it. Sift it, don't be lazy, or you'll find bubbles in the cream and think it's the recipe's fault.
2. Stir patiently. Not with haste, not with the anxiety of someone with 48 notifications on their phone. On low heat, like beautiful things that are worth waiting for.
3. As soon as it thickens (and you understand, don't worry, you don't need a degree), transfer it to a baking tray or cute little bowls. The ones you use on Sunday, not the containers from the Chinese place the other night.
4. Put it in the fridge for a few hours. And don't go in there every 5 minutes and touch it with your finger. Leave it alone. It will get cold, I promise.
5. Before serving, sprinkle the cinnamon. Just a pinch, because cinnamon is noticeable without shouting.
💌 Note from Mom (which Grandma approves of, but in her own way):
“Three ingredients, no frills, and better than all the store-bought mousses that taste like nothing.”
