The Mousse is Loose!

15
10
Joined Mar 19, 2010
Hello out there in Cheftalk land,
It seems every time a make a mousse, it always comes out loose no matter what recipe I use. I have know idea how anyone makes a mousse that can actually hold-up in between the layers of a cake. Can anybody help?
The Private Chef
 

kuan

Moderator
Staff member
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Joined Jun 11, 2001
What kind of mousse?  Maybe someone in pastry can help you.
 
15
10
Joined Mar 19, 2010
Any kind, chocolate, white chocolate. I've never worked professionally in pastry. Is it okay to post there?
Thanks,
The Private Chef
 

kuan

Moderator
Staff member
6,923
447
Joined Jun 11, 2001
What's your formula?  For chocolate you just have to make the ganache with less cream and more chocolate.  Same for white chocolate.  Maybe use cream stabilizer.
 
134
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Joined Mar 20, 2010
If  you are making  geltine-set mousse, be sure to allow the base mixture containing the gelatine to set a bit ( when the mix at sides of the bowl start to firm up)  before adding  the  whipped cream/italian meringue otherwise it will be runny and not set properly.
 
3
10
Joined Sep 28, 2010
i always use a base for mousse, such as creme anglaise or pate a bombe, followed by gelatin and whipped cream. it works beautifully and they're stable enough to hold inbetween layers in my entremets.
 
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