Mousse - photo 1 | Debic
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

Ingredients

  • Fruit puree
  • gelatine
  • Cream

Step-by-step

 - photo 1 | Debic

Whip cream until yoghurt thickness

 - photo 1 | Debic

Heat half of the fruit puree until boiling and add the gelatine powder

 - photo 1 | Debic

Add the other half of frozen fruit puree to cool the mixture down

 - photo 1 | Debic

Add the fruit mixture to the whipped cream

 - photo 1 | Debic

Gently fold the mixture in the whipped cream from the outside in

 - photo 1 | Debic

Use

Tips

For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header