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04-30-2005, 07:30 PM
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Quote: |
Originally Posted by britt Thanks for the clarifications. If I overstepped my bounds, I do apologize. I was wrong in getting involved in an important issue that I have so liitle knowledge of. After reading over that site, I saw a number of KEY points I was totally wrong about.
I should have made the suggestion on egg whites for the mousse and left it for others to handle.
britt | ^ Me too. I'm only half Jewish. Shouldn't have said anything. Apologies. 
Did mean well, though.
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Last edited by Kerryclan; 04-30-2005 at 07:39 PM.
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05-01-2005, 10:59 AM
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| |  a salmon crunchin' muk, thats me
me three. i went kosher as a vegetarian.
anyway, lets remember, the subject here is a chocolate mousse. what did you finally decide britt? and by the way, good for you for asking, and being curious. |
05-01-2005, 02:24 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
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No problem, Britt. I'm "totally" Jewish and saw nothing to be concerned about in your post.
One thing I love about this site is that we work together to solve culinary challenges. The array of people here is vast, and we all have something wonderful to bring to the table.
Enjoy!
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05-01-2005, 08:52 PM
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thanks everyone, that was a lot of help, i was a bit busy with school so i didn;t have time to reply,
now as Kerryclan said, just used the whipped egg process, im not sure if that would work becasue i am making raspberry mousse, and i really am an amature
but then Mezzaluna said use agar- agar, is it a powder? do i use it instead of gelatin, and i would hate to ship it form over seas which will take days. |
05-01-2005, 10:27 PM
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Heres' one I found from Bon Appetit
Exported from MasterCook II *
Raspberry Mousse*
Recipe By : Bon Appetit Magazine 1985
Serving Size : 8 Preparation Time :0:00
Categories : Desserts And Sweets
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Fresh Raspberries -- or
30 Ounces Frozen Raspberries -- thawed and drained
-- liquid reserved
1/2 Cup Sugar
3 Tablespoons Cold Water
1 Tablespoon Light Corn Syrup
3 Egg Whites
1/2 Lemon
2 Cups Whipping Cream
For Mousse:
Choose a few perfect raspberries for garnish and set aside. Puree remaining
raspberries in processor or blender until very smooth. Transfer 2 tablespoons
of puree, with seeds, to measuring cup. Strain remaining puree into mixing
bowl, eliminating all seeds. Add enough strained puree to the 2 tablespoons
to measure 1/2 cup. Set aside. Chill remaining strained puree, which will be
used as sauce.
In a small heavy saucepan combine sugar, water, and corn syrup. Bring slowly
to boil over medium heat, stirring occasionally and brushing down any sugar
crystals from sides of pan with brush dipped in cold water. Raise heat
slightly and cook until temperature of syrup reaches 240 F (soft ball stage).
While syrup is cooking, beat 3 egg whites in a mixer until stiff.
As soon as syrup reaches 240 F, lower mixer speed to slow and pour hot syrup
onto beaten whites, in a very thing stream. When all of the syrup has been
incorporated, raise a mixer speed and beat meringue until cool.
Stir together the 1/2 cup reserved raspberry puree and lemon juice and fold
into the meringue until nearly blended. Whip cream until stiff and fold into
the meringue until blended. DO NOT OVERMIX.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Andre Soltner, Lutece Restaurant, New York
No geletain.. I hope this helps.
britt  |
05-02-2005, 06:26 PM
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Posts: 6
| | Ambitious
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05-02-2005, 07:35 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
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Well, I'm glad that's solved!
Let's continue these conversations in the cooking and baking forums, where questions can get more attention- and more participants. 
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05-02-2005, 08:25 PM
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Dear my thread was hi-jacked..
I think I handled it well.
britt |
05-03-2005, 05:28 PM
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Quote: |
Originally Posted by britt Dear my thread was hi-jacked..
I think I handled it well.
britt | You sure did. How'd that happen? Oh, well, it was a good thread though. 
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