Bavarians, Mousses, Souffles and Meringues
Ingredients Eggs
lightness, richness, flavor and color. Emusifier, gives a fine grain (smooth) mousse
Gelatin Source: Sheet and granules compared Gelling affected by acids, sugars, enzymes
Heavy Cream At least 30-35% fat Fat globules surrounded by milk protein Over whipping: globules clump into larger globules=butter
Mousses
Simple light, foamy ones made of egg whites, flavoring and sugar: fools, sabayons.
Modern: lighten with whipped cream, thicker and sliceable due to stabilization with gelatin.
Endless flavors.
Bavarians
Crème anglaise + gelatin + whipped cream.
Classic: charlotte=Bavarian in a round mold lined with ladyfingers.
Stages of Meringue
No matter what stage, all meringues should have be glossy and smooth looking
Soft: white clings to whip but does not form a pointed
peak. Use in souffles. Medium:
white forms peaks but they droop slightly. Use in mousses, creams and batters.
Stiff: white forms firm, sharp peaks. Use for piping and
décor work.
SoufflesA base and a meringue
The base Sweet: a pastry cream Savory: a bechamel
The meringue Sweet: a meringue of egg
white and sugar Savory: egg whites
Frozen “souffles”: mousses lightened with a meringue
Meringue Types
French or common: Eggwhites whipped to a desired peak with
sugar.
Swiss: Egg whites and sugar warmed to 110-140
degrees F then whipped.
Italian: Egg whites and hot sugar syrup
Review of Custards
Stirred: Crème anglaise, pastry cream.
Curds, sabayons (sabaglione). Baked:
Crème brulee, caramel, flan, pot de crème, souffles.
Cheese cakes, bread pudding, quiche
LabEach student: two dessert items
1. Baked souffle or frozen souffle
2. Citrus curd tart with Italian meringue Make curd of your choice, chill Make and bake tart shell Make Italian meringue Assemble tart
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