Diploma in Advanced Culinary Arts | Baking & Patisserie 366 Yield: 6 - 8 portions Ingredients Method 1. Soak gelatine sheets into ice-cold water for 5-10 minutes. 2. Mix fruit puree with lemon juice (if used) and keep aside. 3. Whip cream with half of the sugar to medium peak and keep in the fridge. 4. Whisk egg yolk with rest of the sugar and place it on the double boiler. While continuously whisking, heat it up to 35-40° C until fluffy and pale to make a Sabayon. 5. Add drained gelatine and mix until melts. 6. Mix fruit puree to the sabayon gradually and fold in 1/3rd of whipped cream, mix smooth. 7. Fold in the rest of whipped cream and fold until combines. 8. Pipe the mousse from piping bag or pour directly to rings, glasses, or other dishes. 9. Allow it to set for at least an hour in the fridge. 10. Serve cold, decorate with cream Chantilly rosettes, fruit, sauce, macaroon, nuts, etc... Fruit Based Mousse Fruit puree (fresh and frozen) 100 g Lemon Juice 1 tsp Whipping Cream 150 ml Egg Yolk 1 pc Sugar 50 g Gelatin Sheet 1 pc
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