BerniniCaCO3
Assistant Cook
- Joined
- Jan 5, 2011
- Messages
- 1
Hi!
So after the holidays, having made 1.5gallons of eggnog for family and friends, I had 2 cups heavy cream leftover.
It has been since 7th grade since I have made mousse, so I figured that would be a good use for my spare cream! Why not try it out again-- in 7th grade I followed a recipe out of joy of cooking, and for reasons never learned at the time due to lack of technique no longer remembered, my mousse had turned out like a milkshake.
I'm rather older now, and my results were quite the opposite: it was very hard indeed. Not entirely dense per se as it was whipped up, but far firmer than a pudding or a custard, which frankly surprised me, as it's nothing but a custard and some whipped cream.
It's been a while since I've seen mousse at a restaurant: is it supposed to be of a very firm texture?
If not, what would make it more pudding-like?
thanks!
-Bernard
So after the holidays, having made 1.5gallons of eggnog for family and friends, I had 2 cups heavy cream leftover.
It has been since 7th grade since I have made mousse, so I figured that would be a good use for my spare cream! Why not try it out again-- in 7th grade I followed a recipe out of joy of cooking, and for reasons never learned at the time due to lack of technique no longer remembered, my mousse had turned out like a milkshake.
I'm rather older now, and my results were quite the opposite: it was very hard indeed. Not entirely dense per se as it was whipped up, but far firmer than a pudding or a custard, which frankly surprised me, as it's nothing but a custard and some whipped cream.
It's been a while since I've seen mousse at a restaurant: is it supposed to be of a very firm texture?
If not, what would make it more pudding-like?
thanks!
-Bernard
