www.iccadubai.ae 367 Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Chocolate based and Fruit based mousses can be made without eggs. Cream content might be increased in that case. 3. For fruit mousses frozen fruits and frozen fruit purees are preferable, as less preparation is required and consistent result can be achieved, in terms of flavour. 4. Mousses are fundamental cold mixes that can be used for cold desserts; mousse cakes and French style individual cakes and gateaux-s. Equipment Measuring scale Measuring spoon set Mixing bowls Hand mixer (whisk attachment) Rubber Spatula Flexible Spatula Saucepan Piping Bags Piping Nozzle (Star) Key Learning Making a Sabayon Proper usage of gelatine Whipping Fruit Based Mousse
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