|By Bakerbillie (Bakerbillie) on Saturday, September 29, 2001 - 04:52 pm: Edit|
we have a wedding coming up at work and they want pumpkin mousse, i found a recipe and gave it to my boss but he decided to order the powdered neutral mousse mix (the stuff you just add cream to, although it is pretty good) and wants me to use that and just add canned pumpkin pie filing to it. i have my doubts about this because the can calls for eggs and milk, is this going to work??? please help the wedding is in a week!
|By Cheftim (Cheftim) on Saturday, September 29, 2001 - 07:28 pm: Edit|
The Eggs and milk along with the pumpkin make the custard for the pie when your baking.
Your going to need to experiment a little with the ratio of mousse mix, cream and pumpkin mix to use.
Start out with an amount of mousse mix for the volume of cream and pumpkin combined. I'll bet that works.
|By Chefspike (Chefspike) on Sunday, September 30, 2001 - 03:30 am: Edit|
how about this. Add your straight canned pumpkin to the mousse mix, if it's loose, use some sheet gelatin to stiffin. get it tight enough to fold in your cream. I would'nt add the eggs or milk, thats just a waste of product, and that would require more gelatin. sheet gelatin is one sheet for every cup of liquid. OR, you could add your gelatin to the pumpkin stuff and then fold in whipped egg whites then cream, and then throw out that bag mousse crap. just a thought.
Peace, and now Justice.
|By Chefspike (Chefspike) on Sunday, September 30, 2001 - 03:37 am: Edit|
heres another, whip egg yolks with sugar until it reaches a second volume. it will come up twice.
add your pumpkin stuff, check tightness, then add what gelatin you need. Add egg whites whipped to med stiffness, not dry, not wet, with a little sugar.
Finish off with whipped cream. do this and check it the next day, if it needs to be stiffer, stir the mousse and add some more gelatin and cream to make it smooth again. hope this works.
Peace, and now Revenge.