Standard Charlotte and Magnum Strawberry 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
59.7%
Heavy cream 36% fat
19.5%
Sugar
12.1%
Egg whites
7.4%
Gelatin powder 220 Bloom
1.3%
Overall composition
100%
Fruit purée
Standard Italian meringue
Whipped cream
Gelatin powder 220 Bloom

Fruit purée used

Charlotte and Magnum Strawberry

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Usual process and recipe

Step 1

Whipped cream

Composition
195 g
100%
Heavy cream 36% fat
195 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
234 g
100%
Sugar
125 g
53.5%
Water
33 g
14%
Egg whites
76 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%
Strawberry purée
197 g
19.7%
Strawberry purée
400 g
40%
Standard Italian meringue
195 g
19.5%
Whipped cream
195 g
19.5%

Expansion when whipped

180%

Technique

Sprinkle the gelatin onto the smaller portion of strawberry 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.

Favoris

Standard Charlotte and Magnum Strawberry mousse

59.7%
Fruit purée
12.1%
Added sugar
Ingredients
Strawberry purée, Heavy cream 36% fat, Sugar, Egg whites, Gelatin powder 220 Bloom
Snowflake
Freezable
180%
Expansion when whipped

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