Used products: Basic recipe
100 gwhipping 35% cream
100 gegg yolks
860 gSemi-whipped whipping cream (35% fat content)
Preparation: Basic recipe
1. Create a crème anglaise by heating the milk, cream, egg yolks, sugar and vanilla pod together to 80/84°C.
2. Emulsify the crème anglaise completely with the dark couverture.
3. Check the temperature of the mixture: it should be around 40 to 45°C.
Finally, fold in the whipped cream. The final temperature of this mousse should be around 24 to 28°C, at most.
This mousse, together with the ganachebased mousse, is very versatile. It is used in assembling all types of dessert. The final texture —semi-liquid— enables it to be assembled with ladles. It has good stability when refrigerated. It is the best for use in desserts that will be glazed.