Mousses 1
Mousses 1
Mousses 1
KIRSTEN TIBBALLS
Join Kirsten as she provides an insight into seven different types of mousses, their
best suited applications and differentiating characteristics. The various mousses
created in this class include an egg free mousse, anglaise based mousse, coconut
bavarois, lemon meringue mousse, simple chocolate mousse, gelatine free mousse BEGINNER
and a pate bombe mousse with inclusions.
30 MINS
BASE
• Chocolate ganache, Italian meringue, anglaise and pate bombe are different bases for mousses.
• Generally, it is important that the base does not exceed 34°C (93.2°F) when the cream is incorporated otherwise the
butter in the cream will melt and the aeration will be lost which will cause the finished mousse to be quite dense.
GENERAL
• When mixing and combining a mousse, it is important that it is not overworked. Simply mix until all the ingredients are
just combined.
• It is good to have all the mousse ingredients at the same consistency.
INGREDIENTS METHOD
To create the 30°β syrup, place the water and sugar in a sauce-
30°β SYRUP
pan over medium heat and bring to the boil until the sugar has
100g (3.53oz) water
completely dissolve.
135g (4.76oz) caster (superfine) sugar
The gelatine-free mousse recipe only requires 130g (4.59oz) of
130g (4.59oz) 30°β syrup*
the 30°β syrup. Any remaining syrup can be stored in the fridge
75g (2.65oz) egg yolks
for up to 6 weeks.
280g (9.88oz) Callebaut Origin Madagascar
Dark Couverture 67.4%
To create a bombe paste, place the 30°β syrup and egg yolks
600g (21.16oz) fresh cream 35% fat, semi-
into a bowl and whisk to combine. Place the bowl on top of a
whipped
saucepan of simmering water, ensuring the water does not touch
EQUIPMENT the bowl. Whisk continuously until the mixture reaches 70°C
(158°F). Transfer the mixture to the bowl of a stand mixer fitted
spatula with a whisk attachment and whip for approximately 2 minutes.
whisk Meanwhile, melt the chocolate in the microwave, heating it to 60-
thermometer 70°C (140-158°F) before transferring it into a large bowl. Mix a
stand mixer small amount of the semi-whipped cream into the melted choco-
late to bring the chocolate to a similar consistency as the bombe
paste. Add the bombe paste into the chocolate and mix until
completely combined. Working quickly, fold through the remaining
semi-whipped cream. Use the mousse in your chosen application
and allow to set in the refrigerator or freezer.
INGREDIENTS METHOD
SUBSTITUTE
Place the gelatine sheets into a bowl of cold water and set aside.
9g (0.32oz) gold gelatine sheets
In a saucepan, boil the water and sugar (A) until it reaches
25g (0.88oz) water
118°C (244.4°F). In the bowl of a stand mixer fitted with a
90g (3.17oz) caster (superfine) sugar (A)
whisk attachment, place the egg whites, cream of tartar and
65g (2.29oz) egg whites
sugar (B) and begin to whip on low speed. Meanwhile, place the
5g (0.18oz) cream of tartar
lemon juice, lemon zest and invert sugar into a bowl and mix to
15g (0.53oz) caster (superfine) sugar (B)
combine. Once the syrup reaches 110°C (50°F), increase the
145g (5.11oz) lemon juice
mixer speed. When the syrup reaches 118°C (244.4°F), pour it
5g (0.18oz) lemon zest
over the egg whites while continuing to whisk. Continue to whip
60g (2.12oz) invert sugar
until the meringue cools slightly. Weigh out 100g (3.53oz) of the
340g (11.99oz) fresh cream, 35% fat, semi-
meringue into a bowl. Gently squeeze the excess water out of the
whipped
pre-soaked gelatine and place the sheets into a bowl. Heat the
EQUIPMENT gelatine in the microwave, in 5-10 second increments, until melt-
ed. Heat the lemon juice mixture to approximately 30°C (86°F).
stand mixer Pour the lemon juice mixture into the bowl of meringue, a small
thermometer amount at a time, mixing to combine after each addition. Mix a
spatula small amount of the semi-whipped cream into the meringue mix-
ture before folding through the remaining cream. Use the mousse
in your chosen application and allow to set in the refrigerator or
freezer.
SUBSTITUTE
Place the dark chocolate into a bowl. Place the water, sugar and
310g (10.93oz) Callebaut 811 Dark Couverture
liquid glucose into a saucepan and bring to the boil. Partially melt
54.5%
the chocolate in the microwave. Pour the boiled syrup over the
56g (1.98oz) water
partially melted chocolate and whisk to combine. Allow the choc-
56g (1.98oz) caster (superfine) sugar
olate mixture to cool to 34°C (93°F) before folding through the
56g (1.98oz) liquid glucose
semi-whipped cream. Use the mousse in your chosen application
310g (10.93oz) fresh cream 35% fat, semi-
and allow to set in the refrigerator or freezer.
whipped
EQUIPMENT
SUBSTITUTE
stand mixer
whisk 56g (1.98oz) liquid glucose {for}
spatula 56g (1.98oz) corn syrup
• Rich in flavour.
• Does not contain egg or gelatine.
• Easy recipe to create.
• Has a sugar syrup base with dark chocolate.
• Can add gelatine if you want it to hold in a cake.
• Great for a trifle, dessert cup or tart.
Soak the gelatine in a bowl of cold water. Place the milk choc-
11g (0.39oz) gold gelatine sheets
olate into a large bowl. In a separate bowl, whisk the egg yolks
330g (11.64oz) Callebaut 823 Milk Couverture
and sugar until combined. Boil the milk in a saucepan and then
33.6%
pour it over the sugar and egg yolk mixture and carefully whisk
190g (6.7oz) egg yolks
to create an anglaise. Pour the anglaise back into the saucepan.
350g (12.35oz) caster (superfine) sugar
Cook over low heat while continuously stirring until it reaches
200g (7.05oz) fresh (whole) milk
76°C (168.8°F). Add in the pre-soaked gelatine and salt and stir
pinch Salt
to incorporate. Strain the anglaise over the bowl of chocolate and
400g (14.11oz) fresh cream 35% fat, semi-
whisk to combine. Allow the chocolate mixture to cool to 34°C
whipped
(93°F). Fold some of the chocolate anglaise through the semi-
EQUIPMENT whipped cream. Pour the cream mixture into the anglaise base
and gently fold through. Use the mousse in your chosen applica-
stand mixer tion and allow to set in the refrigerator or freezer.
whisk
spatula
thermometer SUBSTITUTE
sieve
11g (0.39oz) gold gelatine sheets {for}
5.5 individual gold gelatine sheets {for}
66g (2.33oz) gelatine solution
Soak the gelatine in a bowl of cold water. Place the egg yolks
6g (0.21oz) gold gelatine sheets
and sugar into a bowl and whisk until combined. Add the inverted
60g (2.12oz) egg yolks
sugar and whisk until incorporated. Place the coconut puree into
50g (1.76oz) caster (superfine) sugar
a saucepan and bring to the boil. Pour the boiled puree over the
40g (1.41oz) invert sugar
egg and sugar mixture and whisk to create an anglaise. Transfer
250g (8.82oz) Ravifruit Coconut Puree
the anglaise back into the saucepan. Cook over low heat while
10g (0.35oz) coconut liquor, optional
continuously stirring until it reaches 80°C (176°F). Remove from
450g (15.87oz) fresh cream 35% fat, semi-
the heat, add in the pre-soaked gelatine and mix until completely
whipped
incorporated. Strain the anglaise through a sieve and into a bowl.
EQUIPMENT Add in the coconut liquor and mix to combine. Allow the anglaise
to cool to below 32°C (89.6°F). Gradually add the anglaise
stand mixer to the semi-whipped cream, a little at a time, and gently fold
whisk through until completely incorporated. Use the mousse in your
spatula chosen application and allow to set in the refrigerator or freezer.
sieve
SUBSTITUTE