A Mango
Mousse Mishap
Contrary to
the title above the mousse turned out pretty good, the mishap was when I dropped
the final product because I thought I could carry two at the same time. Thankfully,
there were five other plates still unharmed.
Up
until now I have never had any mousse, I thought it would be a lot softer but
it was quite firm after it came out of the freezer. Other recipes I found
refrigerate their mousses instead for 1 to 2 hours.I would like to try making
mousse again at home but I do not have any gelatin, so I looked up different
recipes online and you can make mousse without gelatin or agar agar that acts
like gelatin but instead of being a by-product of meat processing it is made of
red seaweed.However, you would not be able to use agar agar anyway with red
seaweed being endangered and all.
The
easiest recipe I found uses a bit more whipped cream and separated eggs with
the whites whipped. Here is the recipe if anyone wants to try it
http://www.yummly.uk/#recipe/Chocolate-Mousse-1468621 .It is simple and only
needs five ingredients, the website also allows you to switch between US and
metric measurements. It is also important not to have any bubbles in your mousse,
but some recipes want bubbles in their mousse like this one vegan recipe that
requires liquid from a can of chickpeas, also called aquafaba. You beat the
liquid until the froth turns into a meringue and apparently it works just as well
as egg whites.
I
learned a lot from making mousse and had a lot of fun doing so. Time to start
experimenting!
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