Anglaised based mousses I call bavarian creams. I guess a good ratio would be 1/2 anglaise to 1/2 whipped cream to get a lighter consistency. You do have to add quite a bit of gelatin since the base is more fluid.
anglaise-based choc mousse
Went to a demo by a Valronha rep and she mentioned that their mousse recipes, which she promised to forward and didn't, are anglaise-based, rather than a sabayon kind of thing. Anybody ever try this? I have been making a ganache the day before I need to make mousse to lessen the chances of chocolate chips. I may give this a whirl and see what happens.
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