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Yield: approximately 450 ml-500 ml worth of mousse
2 egg yolks
34 g sugar
150 g flavor of preference (fruit puree, melted chocolate, etc.) *If you're using extracts/essences, don't follow this measurement. Use a teaspoon at a time until you get to your desired flavor. *Use of gelatin is optional.
3 gelatin sheets or 5 g of unflavored gelatin powder
2 egg whites
15 g sugar
90 ml heavy cream (whipping cream)
- Soak your gelatin sheets in ice cold water. If using gelatin powder, stir the gelatin powder into 25 ml of cold water, and allow it to bloom.
- Put the egg yolk and 34 g of sugar into a mixing bowl, and place it on top of simmering water.
- Whip until thick and light in color (ribbon stage).
- Mix in your flavor of preference. Taste the mixture at this stage; you want your flavor to be a bit strong so once you have the other ingredients incorporated, the flavor would balance out.
- If using gelatin sheets, fish out the wilted gelatin sheets out from the cold water, and add it into the yolk mixture. Stir until the gelatin has melted. Remove from heat, and set aside.
- If using gelatin powder, simply add the plump gelatin mixture into the yolk mixture. Stir until the gelatin has melted. Remove from heat, and set aside.
- In another bowl, whip the cream, and put it in the fridge.
- In another bowl, combine the egg whites and 15 g of sugar; put this on top of simmering water and stir constantly until the egg whites are warm to touch. Remove from simmering water.
- Whip the egg whites until soft peaks form.
- Fold a third of the egg whites into the egg yolk mixture to lighten up the heaviness of the egg yolk mixture.
- Fold in the rest of the egg whites.
- Fold in the whipped heavy cream.
- Use mousse as desired.