Standard Coconut mousse
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Description
This mousse uses traditional techniques to create a fruity flavor.
It has a fruit purée base, as well as two whisked ingredients – whipped cream and Italian meringue – and the whole thing is jellied using gelatin.
Suggested uses
- Plated desserts
- Desserts, tarts and mini gateaux
- Dessert glasses
Overall composition
Fruit purée used
Coconut
Tasting temperature
Chilled
Ways of consuming
On site
,
Takeaway
Strenghts
Usual process and recipe
Whipped cream
Expansion when whipped
Technique
Whisk the cream (40°F or 4°C) at medium speed until its texture becomes light and frothy.
Standard Italian meringue
Expansion when whipped
Technique
Mix the water and sugar in a saucepan, cook them at 245°F (118°C) and combine them with the beaten egg white.
Whisk using a mixer at medium speed until cool (approx. 86°F or 30°C).
Standard mousse
Expansion when whipped
Technique
Sprinkle the gelatin onto the smaller portion of coconut purée (40°F or 4°C), then leave it for 15 to 20 minutes until it is hydrated.
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 approximately 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.
Standard Coconut mousse
Suggested recipes
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