It's late and I'm tired........but I think that's how Gisslens mousses are made. I've made mousse recipes out of my French books that start as anglaise, many of them do.
I don't know, it's not what most of us think of as mousse (white and whip cream in chocolate), or should I say what we grew up learning as mousse. They need gelatin to set, don't have any whites and are firmer/creamier vs light. They do freeze beautifully, but I really do think of them as bavarians.
I don't know, it's not what most of us think of as mousse (white and whip cream in chocolate), or should I say what we grew up learning as mousse. They need gelatin to set, don't have any whites and are firmer/creamier vs light. They do freeze beautifully, but I really do think of them as bavarians.
