About Mousse
Strawberry Mousse
Recipe :
1000 gr Sugar
1000 gr Strawberry Puree
1000 ml Water
16 pcs Gelatine Leaf
2000 ml Whip Cream
Mango Mousse
Recipe :
1000 gr Sugar
1000 gr Mango Puree
1000 ml Water
16 pcs Gelatine Leaf
2000 ml Whip Cream
Blueberry Mousse
Recipe :
1000 gr Sugar
1000 gr Blueberry Puree
1000 ml Water
16 pcs Gelatine Leaf
2000 ml Whip Cream
A
mousse is a soft prepared food that incorporates air bubbles to give it a light
and airy texture. It can range from light and fluffy to creamy and thick, depending
on preparation techniques. A mousse may be sweet or savoury.
Sweet
mousses are typically made with whipped
egg whites, whipped cream, or both, and flavored with one or more
of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such
as mint
or vanilla.
In the case of some chocolate mousses, egg yolks are often stirred into melted
chocolate to give the final product a richer mouthfeel. Mousses are also
typically chilled before being served, which gives them a denser texture.
Sweetened mousse is served as a dessert, or used as an airy cake filling. It is
sometimes stabilized with gelatin.
Savory
mousses can be made from meat, fish, shellfish, foie gras,
cheese, or vegetables. Hot mousses often get their light texture from the
addition of beaten egg whites.
History
Various
desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs,
chocolate, fruits, and so on either in the mixture or poured on top were called
crème en mousse 'cream in a foam', crème mousseuse 'foamy cream', mousse
'foam', and so on, as early as 1768. Modern mousses are a continuation of this
tradition.
Strawberry Mousse
Recipe :
1000 gr Sugar
1000 gr Strawberry Puree
1000 ml Water
16 pcs Gelatine Leaf
2000 ml Whip Cream
Mango Mousse
Recipe :
1000 gr Sugar
1000 gr Mango Puree
1000 ml Water
16 pcs Gelatine Leaf
2000 ml Whip Cream
Blueberry Mousse
Recipe :
1000 gr Sugar
1000 gr Blueberry Puree
1000 ml Water
16 pcs Gelatine Leaf
2000 ml Whip Cream
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