Half pastry cream and half whipped cream is a diplomat cream. That can be used with or without gelatin depending on what it's in. I was wondering about specifically chocolate mousse with an angalise base, and probably some meringue folded in to lighten it. Apparently the Valrhona people feel you get less of an eggy taste when using an anglaise than you would when making a sabayon base. I'll have to think about this.
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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pjm33--that's pretty much what I was hoping for. Thanks. Now I have to transpose some of them using fruit puree and agar.
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