- 58
- 10
- Joined Jan 11, 2009
hi all! i've recently made a green tea bavarian cream..however instead of using whipped cream to give it body and lighten it up..i decided to use a simple swiss meringue instead.
however...to my despair..beeding occured and soon after the cream became watery and the texture was baddd...unlike the desired creamy and bouncy bavarian texture
so then it came to my mind whether egg whites are really good to be used to lighten up mousses and creams. ive read somewhere that egg whites tend to beed and weep if stored in the refrigeration due to the fact taht sugar crystals are hygroscopic and that it absorbs moisture from the surrounding air.
as compared to cream which is a good lightening agent as it does not have any weeping and beeding problems..
it could be my technique or recipe..but i just used the standard 1 : 2 ratio of egg to sugar when making a meringue.
looking forward to some good explanation on this :roll:
however...to my despair..beeding occured and soon after the cream became watery and the texture was baddd...unlike the desired creamy and bouncy bavarian texture
so then it came to my mind whether egg whites are really good to be used to lighten up mousses and creams. ive read somewhere that egg whites tend to beed and weep if stored in the refrigeration due to the fact taht sugar crystals are hygroscopic and that it absorbs moisture from the surrounding air.
as compared to cream which is a good lightening agent as it does not have any weeping and beeding problems..
it could be my technique or recipe..but i just used the standard 1 : 2 ratio of egg to sugar when making a meringue.
looking forward to some good explanation on this :roll: