Standard Pineapple mousse
Add to bookmarks
Download
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
Extra Sweet Pineapple
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
Bring the small amount of puréed pineapple to the boil, pour in the gelatine and wait 15 to 20 minutes for the gelatine to hydrate.
Blend the second part of the purée with the Tara gum, add the DE 60 glucose, the first part of the purée with the gelatine and heat this mixture to boiling in order to neutralise the pineapple enzymes preventing gelling and to melt the gelatine, then bring this mixture down to around 20°C and blend to mix well.
Combine about a third of the fruit purée with the Italian meringue, starting the mixture with a whisk to bring the textures together.
Add the rest of the fruit purée, mixing with a pastry blender, then finish by gently folding in the whipped cream to keep the mixture as fluffy as possible.
Pour immediately.
Standard Pineapple mousse
