Notes: Reduce the amount of gelatin called for in this formula by half if the mousse will not need to be sliced as in a torte or tart.
3 1/2 ounces Glucose or corn syrup
6 ounces Granulated sugar
2 1/2 fluid ounces Water
1 1/2 ounces Unsalted butter
6 fluid ounces Heavy cream, boiling
1/2 fluid ounce Vanilla extract
1/2 fluid ounce Cointreau or orange flavored liqueur
6 Egg yolks
1/2 ounce Sheet gelatin, softened
18 fluid ounces Heavy cream, whipped to soft peaks
Yield: 2 1/2 pounds
1. Combine the glucose or corn syrup, sugar and water in a large, deep saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel, approximately 350°F (175°C). Do not let the mixture smoke and burn.
2. Carefully add the butter and the boiling cream to the caramel; be aware that the mixture will rise high in the pan. Stir, then bring back to a boil for 2 minutes. Remove from heat, let cool to 86°F (30°C). Add vanilla and liqueur. Set aside.
3. Place the egg yolks in a bowl and whisk in the sugar. Heat the mixture over a bain marie, whisking constantly until it reaches 160°F (83°C) without scorching the yolks.
4. Transfer to a mixer bowl with a whip attachment. Add the softened sheet gelatin to the yolk mixture. Whip until lukewarm, approximately 86°F (30°C) then remove the bowl from the mixer.
5. Fold the yolk mixture into the caramel. Then fold in the whipped cream. Use immediately.
6. Yield: 2 lb. 8 oz.
Yield: 2 1/2 pounds
3 1/2 ounces Glucose or corn syrup
6 ounces Granulated sugar
2 1/2 fluid ounces Water
1 1/2 ounces Unsalted butter
6 fluid ounces Heavy cream, boiling
1/2 fluid ounce Vanilla extract
1/2 fluid ounce Cointreau or orange flavored liqueur
6 Egg yolks
1/2 ounce Sheet gelatin, softened
18 fluid ounces Heavy cream, whipped to soft peaks
Yield: 2 1/2 pounds
1. Combine the glucose or corn syrup, sugar and water in a large, deep saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel, approximately 350°F (175°C). Do not let the mixture smoke and burn.
2. Carefully add the butter and the boiling cream to the caramel; be aware that the mixture will rise high in the pan. Stir, then bring back to a boil for 2 minutes. Remove from heat, let cool to 86°F (30°C). Add vanilla and liqueur. Set aside.
3. Place the egg yolks in a bowl and whisk in the sugar. Heat the mixture over a bain marie, whisking constantly until it reaches 160°F (83°C) without scorching the yolks.
4. Transfer to a mixer bowl with a whip attachment. Add the softened sheet gelatin to the yolk mixture. Whip until lukewarm, approximately 86°F (30°C) then remove the bowl from the mixer.
5. Fold the yolk mixture into the caramel. Then fold in the whipped cream. Use immediately.
6. Yield: 2 lb. 8 oz.
Yield: 2 1/2 pounds
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