Technique
Mousse
![Mousse - technique | Debic 2d740000-ff27-0003-479e-08d750ca6e53](/sites/default/files/technique/2d740000-ff27-0003-479e-08d750ca6e53.jpg)
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
Ingredients
Debic products used
Step-by-step
![Mousse step1 2d740000-ff27-0003-4dfc-08d750ca6b32](/sites/default/files/technique/2d740000-ff27-0003-4dfc-08d750ca6b32.jpg)
Whip cream until yoghurt thickness
![Mousse step2 2d740000-ff27-0003-5d73-08d750ca6bcf](/sites/default/files/technique/2d740000-ff27-0003-5d73-08d750ca6bcf.jpg)
Heat half of the fruit puree until boiling and add the gelatine powder
![Mousse step3 2d740000-ff27-0003-ac5b-08d750ca6c66](/sites/default/files/technique/2d740000-ff27-0003-ac5b-08d750ca6c66.jpg)
Add the other half of frozen fruit puree to cool the mixture down
![Mousse step4 2d740000-ff27-0003-275d-08d750ca6d12](/sites/default/files/technique/2d740000-ff27-0003-275d-08d750ca6d12.jpg)
Add the fruit mixture to the whipped cream
![Mousse step5 2d740000-ff27-0003-150b-08d750ca6da8](/sites/default/files/technique/2d740000-ff27-0003-150b-08d750ca6da8.jpg)
Gently fold the mixture in the whipped cream from the outside in
![Mousse step6 2d740000-ff27-0003-977a-08d750ca6ebd](/sites/default/files/technique/2d740000-ff27-0003-977a-08d750ca6ebd.jpg)
Use