Learning West Point and working at West Point is also the only way to go.
About Mousse, Xiaoyi has a lot to say. The entry point still has to start with the structural ingredients of the mousse.
Watching these beautiful pictures bounce on the screen, your taste buds begin to get out of control.
The word mousse originated in French and originally means a very fine foam. But it's a really delicious pastry.
A qualified mousse, full of flavor and light on the palate.
The highly sought after Mousse, let's get to know it together from the structure of the ingredients:
01 Substrate material
The role of the base is usually taken by a variety of base sauces, which are selected according to the desired texture and taste.
02 Foam material
Foam material mainly plays a role in filling the volume of mousse, improving the elasticity of mousse, and increasing the foam taste of moss in the mouth, and is mainly used for shanti cream and meringue.
Shanti cream provides a delicate taste and a rich frankincense.
However, to make the mousse feel, it is necessary to have a meringue cream. Replacing a portion of shanti cream with a meringue cream can make the mousse taste lighter and touch the taste buds of diners like a feather. Commonly used is the Italian meringue, which is simple to operate and stable.
03 Taste material
Main ingredients: fruit paste, chocolate, cheese, etc., responsible for the basic taste of mousse.
Flavor ingredients: lemon juice, rum, tea, and spices such as mint and lemongrass.
If you want to enhance the monotonous mousse taste to enhance the rich taste and flavor, these flavor materials are indispensable. They are the finishing touch to a mousse cake or mousse dessert.
In terms of taste matching, it is usually selected to choose ingredients that contrast strongly with the main body of the mousse, such as the fruit grains in the fruit mousse, the lemon crumbs in the cheese mousse, etc.
04 Sweetness material
Mousse cakes and mousse desserts are indispensably sweet, and the degree is up to you. Commonly used is generally caster sugar.
The extra role of sugar is to lock in the moisture in the mousse, making the mousse taste more stable. At the same time, it can provide better gloss to Mousse and make Mousse's visual effect more beautiful.
05 Coagulant
Melting in the mouth is the basic pursuit of making mousse.
This is indispensable to the solidification material, commonly used with a lower melting point of gelatin or chocolate, if there is chocolate mousse in the raw material can appropriately reduce the amount of gelatin.
Many students have begun to explore the road of mousse desserts, what about you?