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Old 07-22-2010, 01:45 PM   #11
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The photo you posted was of a molded mousse. Most of those take gelatin to achieve their texture and "stayability." My chocolate Mousse recipe is quite soft. It does firm up with time in the fridge, however.
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Old 07-22-2010, 02:06 PM   #12
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You are looking for a Bavrois. I am sorry but I don't have time to find you my recipe but you will find several on the net. This is what I have used for molded mousse. The link I gave you is a molded mousse as well, with sponge cake layers.
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Old 07-22-2010, 02:12 PM   #13
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Okay, just found this in my note book.

7 sheets gelatin
350 g whipping cream
170 g icing sugar
350 g fresh fruit puree

Soak gelatin in cold water and squeeze the excess water out.

Whip the cream with icing sugar to soft peaks

Heat half the fruit puree in bain marie until it reaches 30 degrees Celsius. Add gelatin to fruit puree to disolve. Remove from heat and pour into other half of fruit puree.

Fold into whipping cream and pour into molds.

For chocolate I melt all the chocolate and dissolve the gelatin in it. You will have to play with the amount of chocolate as I do all of this in my head (which is why I couldn't find the notes LOL!).

Hope this helps.
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Old 07-23-2010, 12:13 PM   #14
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The mousse recipe when frozen becomes very dense and hard as it loses its fluffiness when frozen.
Thanks will search more on molded mousse

LPBeier
Thanks for the recipes, and I don't think I'm looking for bavarois as all fancy bakeries label them as mousse!
Thanks for your help.
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