|By Thebaker (Thebaker) on Friday, June 20, 2003 - 06:40 pm: Edit|
Can anyone tell me what they are and how to make em
|By Ladycake (Ladycake) on Monday, June 23, 2003 - 10:52 am: Edit|
Might you be thinking about a mousse? I have 2 books that refer to a frozen mousse as a souffle. If that's not it, I really don't know.
|By Corey (Corey) on Monday, June 23, 2003 - 01:10 pm: Edit|
mouse? mmm, rasberry mouse on a stick.
|By Steve9389 (Steve9389) on Tuesday, June 24, 2003 - 11:21 am: Edit|
That is it, Ladycake -- we did them in our Custards, Creams and Fillings class. You line a ramekin with plastic sheeting that extends several inches above the side of the dish and fill it with two or three different kinds of mousse and freeze it. When you remove the plastic it's tall like a souffle.
|By Chefspike (Chefspike) on Monday, June 30, 2003 - 07:48 pm: Edit|
thats one kind steve....
another is with cream and folded whipping cream, or whites.
chantily cream comes to mind but it mite be the vicodin.....
I/we used to use plastic pipe cut in lengths, comes in all diff. sizes.
some french company's sell molds just for that purpose. no I don't know who.
you can also lay the pipe on its side and fill them for a vertical layer.
theres many ways to do them up, have fun.