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peach_mousse [2023/08/13 19:37]
jforbes 		peach_mousse [2023/08/13 20:15] (current)
jforbes [Step 3]
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 This mousse uses traditional techniques to create a fruity flavor. This mousse uses traditional techniques to create a fruity flavor.
  
 +==== Overall composition ====
  
-== 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%
  
-FRUIT PURÉE 59.9% +==== Step 1 ====
-HEAVY CREAM 36% FAT 19.5% +
-SUGAR 12.1% +
-EGG WHITES 7.4% +
-GELATIN POWDER 220 BLOOM 1.1% +
-OVERALL COMPOSITION 100%+
  
-Step 1 +**Whipped cream** 
-Whipped cream +  * Composition 195 g 100% 
-Composition 195 g 100% +  * Heavy cream 36% fat 195 g 100%  
-Heavy cream 36% fat 195 g 100%  +  * Expansion when whipped 250%
-Expansion when whipped 250%+
  
-Technique +== Technique ==
-Whisk the cream (40°F or 4°C) at medium speed until its texture becomes light and frothy.+
  
-Step 2 +  - Whisk the cream (40°F or 4°C) at medium speed until its texture becomes light and frothy.
-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 +==== Step 2 ====
-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).+**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%
  
-Step 3 +== Technique == 
-Standard mousse +  - Mix the water and sugar in a saucepan, cook them at 245°F (118°C) and combine them with the beaten egg white. 
-Composition +  - Whisk using a mixer at medium speed until cool (approx. 86°F or 30°C).
-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 (40°F or 4°C). Homogenize with a mixer.+==== Step 3 ====
  
-Combine approximately one third of the fruit purée with the Italian meringue, then start mixing with a whisk to assimilate their textures.+** 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%
  
-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.+  * Standard Italian meringue 195 g 19.5%  
 +  * Whipped cream 195 g 19.5% Expansion when whipped 180%
  
-Pour immediately.+=== 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 (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.1691969867.txt.gz · Last modified: 2023/08/13 19:37 by jforbes

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