MASTER MOUSSE (ANGLAISE) RECIPE

MASTER MOUSSE (ANGLAISE) RECIPE

MASTER MOUSSE (ANGLAISE) RECIPE

MASTER MOUSSE (ANGLAISE) RECIPE

Course mousse
Servings 2000 gram

Ingredients
  

CUSTARD BASE INGREDIENTS

  • 250 g 35% Heavy Cream
  • 260 g Milk, whole
  • 100 g Egg Yolks
  • 55 g Sugar, fine granulated

CHOCOLATE MOUSSE INGREDIENTS

  • Luker Chocolate
  • 600 g Custard Base
  • 450 g Heavy Cream 35%
  • Silver Gelatin Sheets

Instructions
 

CUSTARD BASE INGREDIENTS

  • Bring the cream and milk to boil in a small pot.Whisk together eggs and sugar in a separate bowl.
  • Off heat, slowly temper the boiling liquid into the eggsto make an anglaise.
  • Cook the mixture at 82-84°C (179.6-183.2°F) until it coatsthe back of a spoon. Stir constantly to prevent scorching.
  • Strain anglaise through a fine mesh strainer and useimmediately, or cool and reserve in a refrigerator.
  • If working with chilled custard, warm to 45-50°C (113-122°F) before adding melted chocolate.

CHOCOLATE MOUSSE INGREDIENTS

  • If using white or milk chocolate, bloom and melt gelatinand stir into warm (45-55°C or 113-131°F) custard base.
  • Make an emulsion with the melted chocolate and thecustard
  • Cool the mixture to 30°C (86°F).
  • Whip the heavy cream to medium soft peaks
  • Whisk 10% of the whipped cream into the chocolatemixture, then fold in the rest with a rubber spatula
Keyword MASTER MOUSSE (ANGLAISE) RECIPE, mousse recipe
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