|By harp on Sunday, April 09, 2000 - 04:21 pm: Edit|
Hi: Due to an overenthustic pastry chef, we were left with 10 kilos of cold processed puree in our freezer. I would like to use it in some kind of mousse cake, but can't find any sort of recipe. Is there anyone out there that can help?
|By Dominique (Dominique) on Sunday, April 09, 2000 - 09:52 pm: Edit|
I don't have an exact recipe, but I know that gelatin won't work because of the acid content. I used whipped cream and arrowroot once to make a kiwi mousse, but not sure of the ratios.
|By Panini (Panini) on Sunday, April 09, 2000 - 10:33 pm: Edit|
I'm pretty sure that you can use kiwi puree in a traditional bavoise formula. I'm sure I use to do this but I can't rember what I had for breakfast much less 10 yrs ago. I will look up my recipe though.
|By Mikeh (Mikeh) on Sunday, April 09, 2000 - 11:26 pm: Edit|
Make sure you cook the kiwi to at least 174F to denature the enzyme that destroys gelatin.
|By Yankee on Monday, April 10, 2000 - 07:37 pm: Edit|
Although it may not solve your freezer space problem, why not try a kiwi sorbet if you have an ice cream maker?
We have also done kiwi jellee over fresh berries, whipped cream & shortcakes.
Was the puree made from fresh kiwi's or frozen product? Frozen usually has 10% sugar added, and we add that much sugar to fresh puree's that will be held in the freezer.
|By Pam (Pam) on Tuesday, April 11, 2000 - 12:37 am: Edit|
I looked in my books about bavoise & mousse & didn't find anything about the acicity of the kiwi's & gelatin in the bavarian. I have made tons of orange bavarian cakes & never had a problem using a regular bavoise base. Kiwi puree is beautiful for plating.It would look great with raspberry coulis with fruit tart .Because the flavor is not too strong have you mixed it with a liquor like midori?(i never did but it seems a good match) That flavor might stand up better for a bavarian.
|By W.DeBord on Tuesday, April 11, 2000 - 01:15 am: Edit|
You may not find it written but I promise you raw kiwi will not set with gelatin. Try it, see what happens for fun.
|By Cheftim (Cheftim) on Tuesday, April 11, 2000 - 01:23 am: Edit|
Its not the Acid in the kiwi it is an enzyme. The same goes for pineapple and papya(sp?). I beleive the enzyme is pepsin.
|By Dominique (Dominique) on Tuesday, April 11, 2000 - 03:21 am: Edit|
Ah, thanks. I assumed it was the acid. Both kiwi and pineapple kill my hands when I"m working with them. Yikes!
|By Mikeh (Mikeh) on Tuesday, April 11, 2000 - 08:30 am: Edit|
Pineapple, papaya, passion fruit, kiwi, guava, mango, and fig are the seven fruits that need to be cooked to 174F before using with gelatin. The specific enzyme varies between the fruits.
|By tj on Tuesday, April 11, 2000 - 04:31 pm: Edit|
its true about heating the kiwi.this is my recipe for kiwi mousse:
3600 gr kiwi pulp
1440 gr yolks
600 gr sugar
poach to 85c or 185f.add 120 gr gelatine sheets.
(soaked in water and drained).cool to about 28c,78f.
fold in 450 gr italian meringue and 3600 gr whipped cream.
|By tj on Tuesday, April 11, 2000 - 04:33 pm: Edit|
all the fruits mentioned by mikeh are good for this recipe.have fun!
|By harp on Tuesday, April 11, 2000 - 07:50 pm: Edit|
Thank-you all. tj that is exactly the sort of recipe I have been hunting for, I will let you know how I do. Love this site.