Intense Bergamot mousse
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Description
This mousse uses traditional techniques to create a fruity flavor. It has a purée fruit base, as well as two whisked ingredients – whipped cream and the Italian meringue – and the whole thing is jellied using gelatin.
It has a stronger fruity intensity than standard recipes. This is thanks to its high fruit purée content, which has been achieved by optimizing various elements of the recipe.
By replacing 40% of the cream with fruit purée in the fruit-flavored whipped cream, not only have we added more aromatics, we have reduced the amount of fat too. Depending on the fruit and proportions used, this can imbue the tasting experience with a certain freshness.
All this has been achieved while losing almost none of the frothy texture a standard whipped cream would have – in fact, the mix is slightly frothier in the case of some fruits.
For Italian meringue, the egg whites are around 88% water and 11% protein. It’s the protein that makes them expand. By using albumin powder, we can replace the egg whites’ water by fruit purée and thus make a fruity Italian meringue.
Suggested uses
- Plated desserts
- Desserts, tarts and mini gateaux
- Dessert glasses
Overall composition
Fruit purée used
Fantastico & Femminello Bergamot
Tasting temperature
Chilled
Ways of consuming
On site
,
Takeaway
Strenghts
Fruit intensity
Fruity whipped cream
Expansion when whipped
Technique
Combine the bergamot purée and the cream, both at 40°F (4°C), and whisk at medium speed until it has a frothy texture similar to standard whipped cream.
Italian meringue
Expansion when whipped
Technique
In a saucepan, combine the water and sugar, cook to 118°C, then pour over the frothy albumin.
Beat with a mixer at medium speed until cool (around 30°C).
Intense Bergamot Mousse
Expansion when whipped
Technique
Sprinkle the gelatin onto the smaller portion of bergamot purée (40°F or 4°C), then leave it for 15 to 20 minutes so the gelatin hydrates.
Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, then combine it with the second portion of purée (40°F or 4°C). Homogenize with a mixer. Combine approx. one third of the fruit purée with the Italian meringue, then start mixing with a whisk to assimilate their textures.
Add the rest of the fruit purée, fold it in with a spatula and finish off by gently adding the whipped cream in such a way that the mix remains light and frothy.
Pour immediately.
Trick
To improve the stability of the mousse, you can add 0.2% of konjac along with the gelatin.
This will give it a slightly firmer texture with a silkier mouthfeel, but bear in mind that the mousse will be slightly less aromatically intense.
Intense Bergamot mousse
