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The Mousse is Loose!

2K views 5 replies 4 participants last post by  bossacafez 
#1 ·
Hello out there in Cheftalk land,
It seems every time a make a mousse, it always comes out loose no matter what recipe I use. I have know idea how anyone makes a mousse that can actually hold-up in between the layers of a cake. Can anybody help?
The Private Chef
 
#5 ·
If  you are making  geltine-set mousse, be sure to allow the base mixture containing the gelatine to set a bit ( when the mix at sides of the bowl start to firm up)  before adding  the  whipped cream/italian meringue otherwise it will be runny and not set properly.
 
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