|By Thebaker (Thebaker) on Friday, January 03, 2003 - 08:03 pm: Edit|
CAn anyone give me a good formula for a white chocolate mousse.
It needs to hold up well
I am doing a tasting for 500 people and it will take sometime to plate all the items
|By Chefrev (Chefrev) on Friday, January 03, 2003 - 09:47 pm: Edit|
Title: WHITE CHOCOLATE MOUSSE
Yield: 8 servings
5 oz White chocolate
3 Egg yolks
4 T Sugar
1/3 c Frangelico
2 T Lemon juice (fresh squeezed)
2 Clear gelatin sheets
1/4 c Water
3 c Heavy cream; whipped
In the top of a simmering double boiler place the white chocolate and melt it. Keep it warm.
Add the melted chocolate to the egg yolk and stir it in.
In another small saucepan place the gelatin and the water. Heat them slightly and mix them together so that the gelatin is totally dissolved.
Let the mixture cool to room temperature. Add it to the egg-yolk-chocolate mixture and stir it in well.
Carefully fold the whipped cream into the mixture. Place the mousse in the refrigerator for 1 hour, or until it is firm.
For a tasting for 500?! Better scale this up a wee bit. lol!
|By Pastrycrew (Pastrycrew) on Saturday, January 04, 2003 - 12:11 am: Edit|
Are you using this in a form or made then cut into portions? Or is it served in a dish of some sort.
For free standing I use the following recipe. The flavor of the grand marnier isnt over powering but it does add a touch of orange to the mousse and gives it that light mouth feel from the alcohol. You don't have to have it in. If removed cut the gelatin to 4 sheets.
1 quart heavy cream, very soft peak
2 oz granulated sugar
5 oz egg yolks, pastuerized
1 # white chocolate
4 oz Grand Marnier
6 Sheets Gelatin
If you use pastuerized yolks you can whip the 2oz sugar with them until they are light and fluffy. If using fresh, whip them over a bain marie to the proper temperature.
Into the chocolate add 1/4 of the cream, then the egg yolk mixture with the gelatin/grand marnier mixture. Then fold in the remaining cream.
This recipe works well for plated banquets.
|By Thebaker (Thebaker) on Saturday, January 04, 2003 - 05:33 am: Edit|
Thanks for the formulas...
I am using it served as a side on a dish with another dessert ( flourless chocolate petit four)
everyone will be getting a small spoonful of the mousse
How far in advance can i make these.
I am off 2 days before i need to use them
or will it firm up enough if i make the morning of the event ( it is at night )??
|By Chefspike (Chefspike) on Saturday, January 04, 2003 - 11:54 pm: Edit|
flourless choc. petit four'...?
what the hell is that Baker.
Hope ya had a good Holiday.
|By Kinglear (Kinglear) on Sunday, January 05, 2003 - 08:20 pm: Edit|
I believe that would be (correct me if I'm wrong)---a small piece of flourless chocolate cake, Spike.
The proper temperature for eggs to be cooked to is 140?.
Mousse recipes with uncooked eggs always make me a little nervous.
|By Cheftim (Cheftim) on Sunday, January 05, 2003 - 09:22 pm: Edit|
The proper temperature for egg yolks to be cooked to is 155.
|By Chefspike (Chefspike) on Sunday, January 05, 2003 - 10:25 pm: Edit|
no flour, no cake.
Pudding Petit Fours......
what the hell is wrong with raw egg yolks, in a mousse'?
don't be nervous, just keep it in the fridge and it will be ok.
|By Chefspike (Chefspike) on Sunday, January 05, 2003 - 10:28 pm: Edit|
oh and one more thing,...
mousse, real mousse' has egg whites in it.
just thought you may want to know.
|By Thebaker (Thebaker) on Monday, January 06, 2003 - 05:28 am: Edit|
Thanks guys for all the info
Hey spike how you doing, im good...
|By Kinglear (Kinglear) on Monday, January 06, 2003 - 09:05 am: Edit|
Salmonella and Campylobacter-epidemic in all poultry products sold today-that's what wrong with raw egg yolks, or whites for that matter.
The scary thing is that campylobacter has a 5-8 day incubation period after exposure. So you are sick with food poisoning due to something you ate a week ago. There is also no clinical test to determine how campylobacter exposure occured. Thankfully, there are treatments, but the illness can be quite an ordeal. Our whole family was sick for a week from what, we think, was recalled cream cheese. I was hospitalized for two days.
Please folks, do your clients a favor, use pastuerized egg yolks and whites in your pastries.
|By Thebaker (Thebaker) on Tuesday, January 14, 2003 - 06:40 pm: Edit|
The mousse came out great and everyone was happy
thanks for it..
|By Chefrev (Chefrev) on Tuesday, January 14, 2003 - 07:39 pm: Edit|
Good for you! And no projectile vomitting? That's always a plus when feeding the masses, lol.
|By Mbw (Mbw) on Wednesday, January 15, 2003 - 05:44 pm: Edit|
Gelatin? Yuck! If I need it to be more durable I just reduce, or eliminate the egg whites. Of course I am NOT a pastry chef BUT I have made a few batches of mousse in my day.
Spike: Yes a the classic chocolate mousse may have egg whites, but as mousse refers to "Foam" any foamy chocolate product will do. Besides my "Mock" mousse is failsafe (um usually)
LEMON? In white chocolate mousse? Is that for flavor? Does it keep the white chocolate from breaking? Help with the melting of the gelatin? Come on guys throw me a bone.. I'm the boss. Need the info.
BTW Grand Marnier is my choice too.
|By Chefrev (Chefrev) on Thursday, January 16, 2003 - 01:20 pm: Edit|
The lemon juice is just for flavor. And looking back over my post of the recipe I use, it reads very vaguely. Sorry all.
Add the sugar, lemon juice and liqueur to the egg yolks after adding the melted chocolate and before the gelatin and whipped cream.
Always willing to learn a new method...what's your recipe?
|By Chefspike (Chefspike) on Thursday, January 16, 2003 - 08:23 pm: Edit|
the lemon thing is new to me....
foam indeed, we thinks thats just a new word someone decided to throw in there. My old cooking/baking books don't have or use no foam ins them. not to continue to argue, cause ya know me, I would NEVER say anything to offens peoples,
but it's egg whites, it's always been egg whites, and should always be egg whites.
Hey Baker, glad it came out good for you, and hope your Holidays were good, How's the future Mrs. Baker?
Kinglear, Chef, are you looking for something?, or just marking your ground. Maybe it's me, ya thats it, it's me.
G.M. is my choise too. After Jack D. oh you mean for the mousse' right?
sorry. Hey I'm sure your mousse is killer! No problems here Chef.
|By Thebaker (Thebaker) on Friday, January 17, 2003 - 05:42 am: Edit|
Hey spike all is well
The future mrs baker is now mrs baker.
how is with, star in any movies.,,,
|By Kinglear (Kinglear) on Friday, January 17, 2003 - 09:00 am: Edit|
Marking my ground?...Are you calling me a dog, Spike?
No, I'm sure it's just you.
|By Chefspike (Chefspike) on Friday, January 17, 2003 - 07:22 pm: Edit|
when did you get your nups tied?
I'm sure it's me.
it must be.
we just have different views on stuff.
ya, thats it.
|By Thebaker (Thebaker) on Friday, January 17, 2003 - 07:28 pm: Edit|
This past october
|By Matisse (Matisse) on Tuesday, January 21, 2003 - 03:17 pm: Edit|
a friendly advice...
I read through the mousse recipe. May I suggest to be careful with the lemon juice. Lemons and some other fruits including tomatoes contain an enzyme and acid which inhibits gelatin from setting. So, you might as well leave out the gelatin, unless you bring the juice up to a boil which will destroy this enzyme, still there is the acid factor.
For instance, when I make gelatin fruit molds, certain fruit have to be cooked (blanched) before use so the mold will hold up. Same with stock, if you add too much tomato product, the stock will not thicken enough because of the acid contained in the tomato.
And if you serve 500...you want to preplate and ensure that the product can withstand some "sitting out there." If you don't like gelatin, agar agar could be used.
|By Chefrev (Chefrev) on Tuesday, January 21, 2003 - 09:27 pm: Edit|
Thanks for heads up on gelatin and lemon juice. I guess I knew it from avoiding pineapple chunks in Jell-O as a kid (lol).
Maybe I'll try the recipe without the lemon.
|By Cheftim (Cheftim) on Wednesday, January 22, 2003 - 12:45 am: Edit|
Lemon juice does not have the same effect as pineapple, kiwi, papaya. They contain papain, and bromelain, pepsin like enzymes that disolve poteins.
There is some effect of the acid in citrus but it's minimul. I use fresh citrus in jello all the time.
|By Matisse (Matisse) on Wednesday, January 22, 2003 - 11:25 am: Edit|
thanks for your response.
yeah, the ratio of gelatin/acid is different than a in recipe for mousse.
But...we were talking 500 guests and I personally would not take my chances of having the mousse running down the speedrack (lol) , especially white mousse which has poor holding up qualities to begin with.
|By Chefrev (Chefrev) on Wednesday, January 22, 2003 - 10:43 pm: Edit|
I need a good food chemistry book or course. That way I can anticipate better how ingredients might interact in the actual recipe. The recipe I posted above is useful, but I hope now that Thebaker used Pastrycrew's formula. Especially for 500 peeps that one sounded easier.
I learn something new every time I log on here. Thanks! Tim, Matisse, et al.
|By Corey (Corey) on Thursday, January 23, 2003 - 11:05 am: Edit|
Wayne Gisslen's books have very good food science
in them, Pro Baking has more science in it then
I got in high school. find Professional Cooking
and Professional Baking, and the last Professional Chef from the CIA is great too.
|By Kinglear (Kinglear) on Thursday, January 23, 2003 - 04:51 pm: Edit|
One of the best books I've ever seen regarding the science of food is "Cookwise" by Shirley O. Corriher. She explains clearly, so that anyone can understand, why food behaves the way it does when combined with other foods, heat, cold, acids and on and on.
I had the opportunity to meet Mrs. Corriher and had a great time. She's an inspiring person.
|By Chefmanny (Chefmanny) on Friday, January 24, 2003 - 04:14 pm: Edit|
Madeline Kaham also has a good food science book, can't recall the name now!!!