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
35.1%
Heavy cream 36% fat
31.8%
Sugar
19.8%
Egg whites
12%
Gelatin powder 220 Bloom
1.3%
Overall composition
100%
Fruit purée
Whipped cream
Standard Italian meringue
Gelatin powder 220 Bloom

Fruit purée used

Femminello Lemon

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Usual process and recipe

Step 1

Whipped cream

Composition
318 g
100%
Heavy cream 36% fat
318 g
100%

Expansion when whipped

250%

Technique

Whisk the cream (40°F or 4°C) at medium speed until its texture becomes light and frothy.

Step 2

Standard Italian meringue

Composition
382 g
100%
Sugar
204 g
53.5%
Water
54 g
14%
Egg whites
124 g
32.5%

Expansion when whipped

380%

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).

Step 3

Standard mousse

Composition
1000 g
100%
Gelatin powder 220 Bloom
13 g
1.3%
Lemon purée
101 g
10.1%
Lemon purée
250 g
25%
Standard Italian meringue
318 g
31.8%
Whipped cream
318 g
31.8%

Expansion when whipped

210%

Technique

Verser en pluie la gélatine sur la petite quantité de citron en purée à 4°C, puis attendre 15 à 20 minutes que la gélatine s’hydrate.

Chauffer ce mélange entre 50 et 60 °C afin de bien fondre la gélatine, puis verser sur la seconde partie de la purée à 4°C et mixer pour bien homogénéiser.

Rassembler environ un tiers du fruit en purée avec la meringue Italienne, commencer le mélange au fouet afin de rapprocher les textures.

Ajouter le reste du fruit en purée, mélanger alors à la Maryse, puis terminer en incorporant la crème fouettée délicatement, afin de conserver au maximum le foisonnement.

Couler aussitôt.

Favoris

Standard Lemon mousse

35.1%
Fruit purée
19.8%
Added sugar
Ingredients
Lemon purée, Heavy cream 36% fat, Sugar, Egg whites, Gelatin powder 220 Bloom
Snowflake
Freezable
210%
Expansion when whipped

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