peach_mousse
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peach_mousse [2023/08/13 19:36] jforbes created |
peach_mousse [2023/08/13 20:15] (current) jforbes [Step 3] |
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| ====== Peach Mousse ====== | ====== Peach Mousse ====== | ||
| - | Description | + | === Description |
| This mousse uses traditional techniques to create a fruity flavor. | This mousse uses traditional techniques to create a fruity flavor. | ||
| + | ==== Overall composition ==== | ||
| + | |||
| + | * FRUIT PURÉE 59.9% | ||
| + | * HEAVY CREAM 36% FAT 19.5% | ||
| + | * SUGAR 12.1% | ||
| + | * EGG WHITES 7.4% | ||
| + | * GELATIN POWDER 220 BLOOM 1.1% | ||
| + | * OVERALL COMPOSITION 100% | ||
| + | |||
| + | ==== Step 1 ==== | ||
| - | Overall composition\n | + | **Whipped cream** |
| - | FRUIT PURÉE 59.9% | + | * Composition 195 g 100% |
| - | HEAVY CREAM 36% FAT 19.5% | + | * Heavy cream 36% fat 195 g 100% |
| - | SUGAR 12.1% | + | * Expansion when whipped 250% |
| - | EGG WHITES 7.4% | + | |
| - | GELATIN POWDER 220 BLOOM 1.1% | + | |
| - | OVERALL COMPOSITION 100% | + | |
| - | Step 1 | + | == Technique == |
| - | Whipped cream | + | |
| - | Composition 195 g 100% | + | |
| - | Heavy cream 36% fat 195 g 100% | + | |
| - | Expansion when whipped 250% | + | |
| - | Technique | + | - Whisk the cream (40°F or 4°C) at medium speed until its texture becomes light and frothy. |
| - | Whisk the cream (40°F or 4°C) at medium speed until its texture becomes light and frothy. | + | |
| - | Step 2 | + | ==== Step 2 ==== |
| - | Standard Italian meringue | + | |
| - | Composition 234 g 100% | + | |
| - | Sugar 125 g 53.5% | + | |
| - | Water 33 g 14% | + | |
| - | Egg whites 76 g 32.5% | + | |
| - | Expansion when whipped 380% | + | |
| - | Technique | + | **Standard Italian meringue** |
| - | Mix the water and sugar in a saucepan, cook them at 245°F (118°C) and combine them with the beaten egg white. | + | * Composition 234 g 100% |
| + | * Sugar 125 g 53.5% | ||
| + | * Water 33 g 14% | ||
| + | * Egg whites 76 g 32.5% | ||
| + | * Expansion when whipped 380% | ||
| - | Whisk using a mixer at medium speed until cool (approx. 86°F or 30°C). | + | == Technique == |
| + | - Mix the water and sugar in a saucepan, cook them at 245°F (118°C) and combine them with the beaten egg white. | ||
| + | - Whisk using a mixer at medium speed until cool (approx. 86°F or 30°C). | ||
| - | Step 3 | + | ==== Step 3 ==== |
| - | Standard mousse | + | |
| - | Composition | + | |
| - | 1000 g | + | |
| - | 100% | + | |
| - | Gelatin powder 220 Bloom | + | |
| - | 11 g | + | |
| - | 1.1% | + | |
| - | Peach purée | + | |
| - | 199 g | + | |
| - | 19.9% | + | |
| - | Peach purée | + | |
| - | 400 g | + | |
| - | 40% | + | |
| - | Standard Italian meringue | + | |
| - | 195 g | + | |
| - | 19.5% | + | |
| - | Whipped cream | + | |
| - | 195 g | + | |
| - | 19.5% | + | |
| - | Expansion when whipped | + | |
| - | 180% | + | |
| - | Technique | + | |
| - | Sprinkle the gelatin onto the smaller portion of [fruit] purée (40°F or 4°C), then leave it for 15 to 20 minutes until it is hydrated. | + | |
| - | Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, then combine it with the second portion of purée | + | ** Standard mousse** |
| + | * Composition 1000 g 100% | ||
| + | * Gelatin powder 220 Bloom 11 g 1.1% | ||
| + | * Peach purée | ||
| + | * Peach purée 400 g 40% | ||
| - | Combine approximately one third of the fruit purée with the Italian meringue, then start mixing with a whisk to assimilate their textures. | + | * Standard |
| + | * Whipped cream 195 g 19.5% Expansion when whipped 180% | ||
| - | Add the rest of the fruit purée, fold it in with a spatula and finish off by gently adding the whipped cream in such a way that the mix remains light and frothy. | + | === Technique === |
| - | Pour immediately. | + | - Sprinkle the gelatin onto the smaller portion of [fruit] purée (40°F or 4°C), then leave it for 15 to 20 minutes until it is hydrated. |
| + | - Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, then combine it with the second portion of purée (40°F or 4°C). Homogenize with a mixer. | ||
| + | - Combine approximately one third of the fruit purée with the Italian meringue, then start mixing with a whisk to assimilate their textures. | ||
| + | - Add the rest of the fruit purée, fold it in with a spatula and finish off by gently adding the whipped cream in such a way that the mix remains light and frothy. | ||
| + | - Pour immediately. | ||
peach_mousse.1691969806.txt.gz · Last modified: 2023/08/13 19:36 by jforbes