Bergamot Iced Mousse
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Description
Fruit iced mousse is based on the same principles as standard fruit mousse.
It is made with fruit purée, meringue and cream. The balancing is different, however, with a higher overall sugar content in order to control the texture, which must be optimum at low temperatures.
Unlike most other products in the ice cream world, this recipe doesn’t require the use of specialized equipment like a churner, since the meringue and cream allow the mixture to expand sufficiently.
It lends itself particularly well to the creation of “frozen pastries”. Maximum recommended shelf life: 4 months.
Suggested uses
- Plated desserts
- Ice cream
- Dessert glasses
Overall composition
Fruit purée used
Fantastico & Femminello Bergamot
Tasting temperature
Iced
Ways of consuming
On site
,
Takeaway
Strenghts
Fruit intensity
Swiss meringue for ice cream
Expansion when whipped
Technique
Place all the ingredients in a mixing bowl.
Heat in a bain-marie until the mixture reaches 120/130°F (50/55°C), whisking constantly. Beat at medium speed with a mixer until cool (approx. 85°F or 30°C).
Whipped cream
Expansion when whipped
Technique
Whip the cream at 40°F (4°C) on medium speed until frothy.
Iced mousse
Expansion when whipped
Technique
Sprinkle the gelatin over the smaller portion of bergamot purée once it reaches 40°F (4°C), then wait 15 to 20 minutes for the gelatin to hydrate.
Heat the mixture to 120/140°F (50/60°C) to melt the gelatin, then combine it with the second portion of purée at 40°F (4°C).
Add the sugar, then the glucose syrup, and blend until smooth.
Combine approx. a third of the fruit purée with the Italian meringue and start whisking them so their textures become consistent.
Add the remaining fruit purée and mix with a spatula, then finish off by gently incorporating the whipped cream so you lose as few air bubbles as possible. Pour out immediately.
Bergamot Iced Mousse
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