Fruit Mousse Cakes - general rules and tips?
Hi Chow people:
I'm trying to make a replica of a mango-passionfruit mousse cake I got from a local bakery and can't quite get the consistency of the mousse right. I've tried this recipe (http://www.epicurious.com/recipes/foo...) thus far and the mousse turned out too heavy - the whipped cream flavor overpowered the mango flavor. The restaurant version is smooth, firm, and rather light -I'm wondering if I should double the gelatin, cut back on the whipped cream, and add lime or lemon for tartness. i found passionfruit concentrate at a local Mexican mart but was unable to find fresh ones.
This is my first attempt at perfecting a fruit mousse cake. Any suggestions for general mousse-making principles? I'd like to adapt one recipe to whatever fruit is in season in the future.
This is a mousse cake recipe I found which I think will nail what you're after (only thing is, this is a passion fruit one):
Passion Fruit Mousse:
* 2 egg whites
* 5 tablespoons sugar
* 2 tablespoons corn syrup
* 1-ounce water
* 1 1/8 cups passion fruit puree
* 1/2 cup apricot puree
* 4 egg yolks
* 1/4 cup sugar
* 1 1/2 teaspoons gelatin
* 1 1/8 cups heavy cream, whipped
Passion fruit mousse: Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
gotten from: http://www.foodnetwork.com/recipes/fo...