Mousse - technique | 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
  • Pan
  • Mixing bowl

Step-by-step

Mousse step1

Whip cream until yoghurt thickness

Mousse step2

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

Mousse step3

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

Mousse step4

Add the fruit mixture to the whipped cream

Mousse step5

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

Mousse step6

Use