Notes: Reduce the amount of gelatin called for in this formula by half if the mousse if the mousse will not need to be sliced as in a torte or tart.
21 ounces Mascarpone cheese, warmed to 105°F (40°C) (1 lb. 5 oz.)
9 Egg yolks
8 ounces Granulated sugar
5 fluid ounces Water
1/2 ounce Sheet gelatin, softened
1 pint Heavy cream, whipped to soft peaks
Yield: 3 pounds
1. Place the warmed mascarpone in a large bowl.
2. Make a bombe batter by whipping the egg yolks in the bowl of a mixer fitted with the whip. Cook the sugar and water in a saucepan until the syrup reaches the soft ball stage 240°F (115°C).
3. Pour the sugar syrup into the yolks, with the mixer running at high speed. Pour in a steady stream between the side of the bowl and the beater. Once all the sugar is incorporated, whip one more minute at high speed then reduce to medium speed and whip until the bombe mixture cools to approximately 110°F (49°C).
4. Add the softened sheet gelatin to the warm bombe batter. Stir until the gelatin dissolves completely.
5. Fold the bombe batter into the mascarpone cream.
6. Fold in the whipped cream. Use immediately.
Yield: 3 pounds
21 ounces Mascarpone cheese, warmed to 105°F (40°C) (1 lb. 5 oz.)
9 Egg yolks
8 ounces Granulated sugar
5 fluid ounces Water
1/2 ounce Sheet gelatin, softened
1 pint Heavy cream, whipped to soft peaks
Yield: 3 pounds
1. Place the warmed mascarpone in a large bowl.
2. Make a bombe batter by whipping the egg yolks in the bowl of a mixer fitted with the whip. Cook the sugar and water in a saucepan until the syrup reaches the soft ball stage 240°F (115°C).
3. Pour the sugar syrup into the yolks, with the mixer running at high speed. Pour in a steady stream between the side of the bowl and the beater. Once all the sugar is incorporated, whip one more minute at high speed then reduce to medium speed and whip until the bombe mixture cools to approximately 110°F (49°C).
4. Add the softened sheet gelatin to the warm bombe batter. Stir until the gelatin dissolves completely.
5. Fold the bombe batter into the mascarpone cream.
6. Fold in the whipped cream. Use immediately.
Yield: 3 pounds
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