Basic Fruit Mousse
Ingredients:
Fruit Puree
1560 gr
Gelatin
80 gr
Egg Whites
760 gr
Caster sugar
940 gr
Cream, semi
1560 gr
Preparation mode:
- Soak gelatin
- Bring to boil puree
- Add gelatin in to puree
- Whip puree until gets foamy
- Fold in meringue
- Fold in Cream
- Set in a frame with lined sponge sheet