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Old 03-03-2008, 03:20 PM   #1
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Leek mousse

What consistency should "leek mousse" be? I thought a mouse should be really very soft (a knife would probably cut through it under its own weight), but this recipe leaves me with something of a consistency closer to an omelette.

Also, when I made the roux (with oil not margarine), and the left it to cool, the oil separated somewhat and had to be mixed in again. What's that about?

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Old 03-03-2008, 05:02 PM   #2
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Yes, a mousse should be lighter and softer than an omlet. If you folded the meringue in too briskly, you could have broken too may of the air bubbles in the meringue, reducing the amount of expansion when baked, resulting in a thicker, heavier mousse.

When you make a roux and set it aside to cool, some oil will often rise to the surface. Next time, just pour it off rather than mix it back in.
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Old 03-07-2008, 11:41 AM   #3
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Will baking powder add air bubbles? What if I use self-rising flour in the roux?
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Old 03-07-2008, 01:22 PM   #4
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Quote:
Originally Posted by seans_potato_business View Post
Will baking powder add air bubbles? What if I use self-rising flour in the roux?
If you're up for experimenting, try it and see. I wouldn't think it a very good idea.
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Old 03-07-2008, 01:33 PM   #5
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Quote:
Originally Posted by seans_potato_business View Post
What consistency should "leek mousse" be? I thought a mouse should be really very soft (a knife would probably cut through it under its own weight), but this recipe leaves me with something of a consistency closer to an omelette.

Also, when I made the roux (with oil not margarine), and the left it to cool, the oil separated somewhat and had to be mixed in again. What's that about?
Sean, can you share the recipe with us? My experience with mousse - the consistency should be light, creamy & airy/whipped.
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Old 03-07-2008, 02:33 PM   #6
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The recipe is here: Leek Mousse recipe

I tried using self-rising flour in the roux but I don't think it did much. While the result was more airy, I think that was due to better whipping of egg whites and more careful "folding" (what does "folding it in" mean?).
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Old 03-07-2008, 02:59 PM   #7
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Check out this video
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Old 03-15-2008, 12:02 AM   #8
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Thanks guys, I got it right on my fifth attempt :)
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Old 03-15-2008, 06:20 AM   #9
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Just out of curiosity, now that you got it right, was the recipe worth the five attemps?? or were you just searching to nail the proper consistancy ?
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Old 03-15-2008, 12:06 PM   #10
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Just out of curiosity, now that you got it right, was the recipe worth the five attemps?? or were you just searching to nail the proper consistancy ?
In my unrefined opinion, it was worth the five attempts. I probably wont make it again for a while, but I've never before had a non-chocolate mousse before, so it was quite interesting. My previous four attempts weren't exactly a waste either, since I ate them and they were like omelets... :/ Getting it right, for the sake of being able to, was also a part of my motivation though :)

The recipe says to whisk the eggs until stiff but not dry; how do you know if you've reached the dry stage, and if you have, is it reversible by letting it stand?
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