Standard Lemon 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
Femminello Lemon
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
Pour the gelatine over the small amount of lemon puree at 4°C, then wait 15-20 minutes for the gelatine to hydrate.
Heat this mixture to between 50 and 60°C to melt the gelatine, then pour over the second part of the puree at 4°C and blend to combine.
Combine about a third of the pureed fruit with the Italian meringue, starting the mixture with a whisk to bring the textures together.
Add the rest of the pureed fruit, mix with a pastry blender, then finish by gently folding in the whipped cream to keep the mixture as fluffy as possible.
Pour immediately.
Standard Lemon mousse
Suggested recipes
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