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5 Mousse Recipes by Dinara Kasko

The document provides recipes for several types of mousse, including yogurt mousse, raspberry mousse, white chocolate mousse, dark chocolate mousse, and cream cheese mousse. For each recipe, the instructions list the ingredients and describe the steps to soak gelatin, heat and combine ingredients like milk, cream, eggs, and chocolate or fruit, and whip ingredients together to create a light and fluffy mousse.

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3K views6 pages

5 Mousse Recipes by Dinara Kasko

The document provides recipes for several types of mousse, including yogurt mousse, raspberry mousse, white chocolate mousse, dark chocolate mousse, and cream cheese mousse. For each recipe, the instructions list the ingredients and describe the steps to soak gelatin, heat and combine ingredients like milk, cream, eggs, and chocolate or fruit, and whip ingredients together to create a light and fluffy mousse.

Uploaded by

bracicsanja
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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mousse recipes

5 by Dinara Kasko
Mousse
with yogurt
57g milk
50g sugar
26g egg yolks
5g gelatin 180B
25g water
5g yopol
85g turkish or greek yogurt
250g cream 30-35%

Soak gelatin in cold water. Heat the


milk in the saucepan. Mix the yolks with
sugar, pour the milk on top, mix with a
whisk.

Pour everything back into the saucepan


and cook until 84C. Add yopol powder
and gelatin mass, let it cool, and add
yoghurt.

Whip the cream with a whisk


attachment on medium speed until soft
peaks. Pour the chocolate emulsion
into the whipped cream, constantly
stirring with a spatula.
Mousse
with raspberry
110g raspberry puree
115g white chocolate
10g lemon juice
6g gelatin 180b
30g water
220g cream 30-35%

Soak gelatin in cold water. Heat


raspberry puree and lemon juice, pour
over chocolate. Add gelatin mass and
mix with an immersion blender.

Cool the mixture to 30-33C. Whip the


cream with a whisk attachment on
medium speed until soft peaks.

Pour the chocolate emulsion into the


whipped cream, constantly stirring with
a spatula.
White chocolate
mousse
97g milk
158g white chocolate 33%
6g сocoa butter
5g gelatin 180B
20g water
Soak gelatin in cold water. Remove the
0,5 pcs vanilla bean
seeds from the vanilla pod and put it
215g cream
into the hot milk. Cover it with cling film
and leave for around 10-20 minutes, so
that the milk infuses with the vanilla.

Then strain the milk into a measuring


cup, leaving the pod in the strainer.
Heat the milk up again, almost bringing
it to a boil, and add in the white
chocolate, gelatin mass and cacao
butter. Process everything together
using a immersion blender and let the
emulsion cool down to 30°C.

Whip the cream with a whisk


attachment on medium speed until soft
peaks. Pour the emulsion into the
whipped cream, constantly stirring with
a spatula.
Dark chocolate
mousse
37g Milk (1)
41g Sugar
50g Egg yolks
4g gelatin 180B
20g water
107g Dark chocolate 64%
85g Milk (2) Soak gelatin in cold water. Mix egg
156g Сream 30-35% yolks with sugar. Heat the milk 1 and
pour on top of the yolks mixture stirring
constantly with the whisk.

Transfer all of it to a saucepan, and


bring it to 84°C while constantly stirring
with the whisk. After that, whisk it in a
bowl of a stand mixer until fluffy. Heat
milk 2 and pour over the chocolate and
gelatin mass, then pulse with an
immersion blender.

Whip the cream with a whisk


attachment on medium speed until soft
peaks. Mix hot chocolate emulsion (40-
45°C) with whipped cream, and at the
end, add whipped egg yolks.
Cream cheese
mousse
207g cream cheese
83g pasteurized egg whites
9g inulin for cold
35g sugar
0,5g salt
12g Сream 30-35% 1
6g gelatin 180B
30g water
118g Сream 30-35% Soak gelatin in cold water. Heat cream
cheese up to 20°C in a microwave (or
use a water bath). Heat the cream 1,
add melted gelatin and salt; mix
everything well with cheese with a hand
blender. Temperature of this cheese
mass has to be near 330C.

Whip egg whites with sugar and inulin.


Whip the cream with a whisk
attachment on medium speed until soft
peaks.

Mix whipped cream with whipped egg


whites, and cream cheese mass and
mix everything well.

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