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

Fruit purée used

Ben Tre Calamansi

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
318 g
100%
Sugar
170.1 g
53.5%
Water
44.5 g
14%
Egg whites
103.4 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%
Calamansi purée
101 g
10.1%
Calamansi purée
250 g
25%
Standard Italian Meringue
318 g
31.8%
Whipped cream
318 g
31.8%

Expansion when whipped

230%

Technique

Sprinkle the gelatin onto the smaller portion of Calamansi 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 calamansi mousse

35.1%
Fruit purée
19.8%
Added sugar
Ingredients
Calamansi purée, Heavy cream 36% fat, Sugar, Egg whites, Gelatin powder 220 Bloom
Snowflake
Freezable
230%
Expansion when whipped

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