Mousse - photo 1 | Debic


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


 - 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


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