Technique
Mousse

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