The main ingredients for mousse are: milk, egg white, egg yolk, gelatin, sugar, wine (optional), heavy whipping cream, and fruit puree. Recipes that use egg yolks seem to be more creamy and thick due to egg yolks' emulsification capacities and heat coagulability; the excellent foaming characteristic of egg whites will provide the light and fluffy texture to the mousse.
Mousse cakes usually pair with two layers of Chiffon cake, a very light and moist cake. Chiffon cake is made with vegetable oil, milk, cake flour, sugar, egg white and egg yolks. Because of the high oil and egg content, chiffon cake does not tend to harden or dry out as traditional butter cakes might. This makes it better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream, whipping cream, and mousse (wikipedia). However, because of the fluffy texture and the characteristic of the chiffon cake, mousse cake is not suitable for buttercream decorating. Chocolate decoration would be a good choice for decorating mousse cake.
Mousse cakes have a wide variety flavors. Almost everything you can think of can be made into mousse.
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