Preparation of mousse
Mousses have 3 basic components –
1. BASE – can be a meat, fish, cheese or vegetables. The base provide flavor, color, body and character to the product.
2. BINDER – provides structure to the finished product. This can be done by the inclusion of gelatin or aspic jelly which will set as the mousse is chilled. A flavorful fat will also contribute to the structure of the cold mousse.
3. AERATION – the lightening of the mousse by adding a component which introduces air into the mixture. Whipped cream works well giving it a richer texture. Whipped egg whites add lightness without adding extra fat to the mousse. This results in a leaner mousse.
METHODS OF PREPARATION
1. MOLDS- molds should be prepared first to ensure that the mold can molded before it sets. Individual molds such as ramekins or small timbales should be lined either with aspic jelly. Decorations may be inlaid. When the mold is unmolded it is the finished product both coated and decorated. The contemporary method calls
11 for molds to be oiled. When the mousse is set it is then turned out and can be decorated or coated individually.
2. BASE- base preparation is the next step. Fully cook the base product. Do not overcook it will result in a dry product. The base product should be pureed. The consistency can be corrected by veloute, mayonnaise, béchamel, sour cream or cream. The resulting puree should have a smooth velvety texture. The pureed mixture should be put through a fine sieve to make it refined.
3. BINDER – the gelatin has to be weighed according to the proportion
4. AERATION – will require the whipping of either cream or egg whites to a soft peak.
5. WHISKING- whisk the binder into the base and the binder should beat room temperature for this step.
6. FOLD- fold the aeration agent into the binder mixture. If the base is too thick or cold, the aeration will be deflated before it is worked into the mousse. Mold the mousse before it starts to set. The molded mousse should be allowed to chill overnight.
The characteristics of a well made mousse are –
Velvety smooth texture
Light and airy with no air pockets
A delicate but distinctive flavor
