I had some frozen strawberry puree and heavy cream so I fired up a strawberry mousse. It turned out fluffy and tasty. I need to come up with an alternative to gelatin. You can't taste it but the thought of it is kind of gnarly. I'll use these results as a baseline and I'll start experimenting. I think that using cooked yolks as the thickening agent is a possibility. It won't be as easy as gelatin but it will definitely be more appealing. I'll keep you posted.
steve's news
Wednesday, March 3, 2010
pink clouds...
I had some frozen strawberry puree and heavy cream so I fired up a strawberry mousse. It turned out fluffy and tasty. I need to come up with an alternative to gelatin. You can't taste it but the thought of it is kind of gnarly. I'll use these results as a baseline and I'll start experimenting. I think that using cooked yolks as the thickening agent is a possibility. It won't be as easy as gelatin but it will definitely be more appealing. I'll keep you posted.
