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.
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.
