Technique
Mousse
This technique shows you how to mix mousse for fillings and other pastry in only 5 simple steps.
Equipment needed- Standing mixer
- Spatula
- Pan
- Mixing bowl
Step-by-step
Whip cream until yoghurt thickness
Heat half of the fruit puree until boiling and add the gelatine powder
Add the other half of frozen fruit puree to cool the mixture down
Add the fruit mixture to the whipped cream
Gently fold the mixture in the whipped cream from the outside in
Use
