Today we are going to talk about one of my favorite desserts? It – yes, it is a feminine noun – it is light, sweet to the measure (but can be salted too), velvety, has an extremely aerated texture and wonderful appearance! Of course, I’m talking about Mousse, huh?
She was born in France, in the 20th century, and has a base made up of clear blows in snow, mixed with other ingredients that give it flavor. In addition, it is a dessert whose preparation always passes through the beat. And it doesn’t stop there: its name is practically a synonym for “foam”, only much more creamy and full-bodied.
You know, when I see or taste a dish, I find myself thinking about the processes and transformations that preceded that result. A mousse is so simple from a chemical point of view that it amazes me that it is so deliciously aerated and creamy at the same time.
Regardless of the taste, shall we take a look at the functions of the ingredients commonly used in mousses?
1- Dairy: milk consists of fat, proteins (caseins and others), sugar (lactose), among others. The fact is that these proteins are able to form a network that holds the air when the pH drops – this means that if you are going to make a citrus mousse, the acid from this type of fruit is enough to clot the proteins and hold the bubbles from the beat . These characteristics extend to derivatives.
2- Gems: they play a good role when you are going to make a chocolate mousse, for example. When preparing a anglaise cream and incorporate it into the mousse, the proteins and fat from the eggs will help the structure. That’s because in addition to forming a good emulsion (you need to beat it, remember?), Proteins also end up coagulating, which contributes to aeration.
3- Snow clears: is an ingredient practically fundamental that you MUST add to the mousses, regardless of their flavor, if you want it to be super aerated. This egg white (together with the sugar) should be beaten until it forms hard peaks and becomes like a meringue, to be more stable. The result is that very light and delicate mousse, but if you want to use it in a cake filling, for example, I suggest you incorporate gelatin as well.
4- Gelatin: its function has already been explained above, but just to reinforce it, it will act on the structure of your mousse. This means that if the mousse is a filling that needs to be a little more consistent, you should use it. The ingredient provides malleability and stability due to its chemical bonds – just not worth adding much, after all, the result can be artificial.
To see wonderful recipe tips for mousses, either as a star or fillings, take a look at the site because Dani has taught several!
I hope you enjoyed!
To the next,
Cella (Marcella Coser)