"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 03-16-2015, 07:31 PM   #1
Assistant Cook
 
Join Date: Mar 2015
Location: Toronto
Posts: 1
Problem with my mousse, liquid at the bottom!

Help, please! I've been making some orange cheese mousses and everything looks perfect the moment they are ready, but the next day they have some drops of liquid at the bottom (I can see it because they are in a triangular transparent glass). I've tried everything I had in mind, but I still don't know what the problem is.

The ingredients I used are:
250g cream cheese
1 cup whipping cream
5 eggs (white and yolks separated)
1 oz Grand Marnier
1 oz Triple Sec
50 ml orange juice
125 g sugar
pinch of salt
9 g of gelatine.
I whip the yolks and I add the cream cheese.
I mix the gelatine with the Orange juice and liquor and add it to the yolks and cheese mixture.
I whip cream, and in other bowl the white eggs (room temperature) with a pinch of salt.
I prepare the syrop with the sugar and add it slowly to the white eggs.
I keep mixing it until white eggs are no hot anymore.

I mix everything carefully with a spatula. Everything looks perfect but the very next day I can see some liquid in the glass. White eggs are cooked, how can it be? Might I need more gelatin? What am I doing wrong? Help me, please!

I used unflavoured powder gelatine (Knox brand), not the whole pouch, only 9 g. I dissolved it in 30 ml of cold water and mix it with the orange juice and liquor, then I heat everything in the stove until boiling, when it cools down a little bit I add this mix to the cream cheese and yolks while they are been whipped in the machine.

The recipe is from "Professional Baking, Fifth Edition. Wayne Gisslen". The only difference is that I used the five yolks mixed with the cream cheese (in that recipe they are not included), because I like the flavour and the yellowish colour they give. That's why I thought I didn't need extra gelatine.

Thank you so much for your help, I really appreciate it.

__________________

__________________
Esmeralda is offline   Reply With Quote
Old 03-17-2015, 05:18 PM   #2
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
First, let me give you a warm welcome to DC. If you have a question, we have someone who can answer it.

I am sure someone will be along with an answer to your problem. I am not the one to do this for you.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-21-2015, 01:22 AM   #3
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
First, I have to admit I clicked on the thread because I found it interesting that someone was cooking mouse, and my first thought was that there really can't much be meat on one of those.

Seriously, it sounds like condensation might be the issue. If that's the case, maybe let it completely cool before you wrap it up and refrigerate it.
__________________
Steve Kroll is offline   Reply With Quote
Old 03-22-2015, 01:16 AM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,875
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Steve Kroll View Post
First, I have to admit I clicked on the thread because I found it interesting that someone was cooking mouse, and my first thought was that there really can't much be meat on one of those.

Seriously, it sounds like condensation might be the issue. If that's the case, maybe let it completely cool before you wrap it up and refrigerate it.
You reminded me of something. I used to live in a log cabin. I was married to a Scot. He had shot a moose and it was yummy. He spoke with his sister, who lives just outside Edinburgh. He told her that we were eating a lot of moose. It wasn't until later that we found out that she had been horrified because she thought he meant "mouse", since "moose" is how "mouse" is pronounced by Scots.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-22-2015, 01:28 AM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
I have no advice, but thanks to Steve and Taxy, I think I just coughed up a lung or something.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.