Gelatine, Ice Cream, Souffles and Mousses Flashcards
Powdered Gelatine
Protein made from collagen Gelatin powder is gelatin that has been dried and broken up into individual grains
Leaf Gelatine
Gelatin sheets are made from gelatin that is dried in a flat sheet. Sheets result in a clearer, more transparent final product than powder
Agar Agar
Seaweed based setting agent
To soften gelatine
Sprinkle the granules of gelatin over the surface cold water or liquid, leave for 5-10 mins, warm on low heat. Soak sheets in cold water, 5-10 mins. When ready, squeeze excess water, and place in warm mixture.
To fold
Gently combining mixtures, usually lighter with heavier to incorporate the mixtures, and maintain air bubbles
Bavarois
Dessert containing gelatine and whipped cream. Soften gelatine, heat milk, mix in egg yolks and sugar, stirring until mixture thickens and becomes a custard, dissolve gelatine, stir in to custard. Cool mixture, then fold in whipped cream. set in fridge.
Baveuse
soft desirable characteristic in eggs, a mousse-like creaminess
Jelly
Fruit juices or syrups set with gelatine.
Cointreau
Orange Flavoured Spirit
Grand Marnier
an orange-flavored cognac-based liqueur
Meringue
a mixture of well-beaten egg whites and sugar, baked until crisp
Swiss Meringue
egg whites are whisked until stiff, then caster sugar is slowly added until very stiff and shiny
Italian Merigue
egg whites are whisked to stiff peaks, then sugar syrup heated to 120 is added
Meringue Cuites
Cooked Meringue. egg whites are whisked until foamy, then icing sugar is added and whisked over a water bath
Foam Stage
the first stage in whisking egg whites, when air bubbles are still big - used for clarifying
Soft Peak
the bubbles are smaller, and the color whitens as the beating continues. When you lift the whisk or beaters, soft points will form and their peaks will round downwards. Soft meringues
Stiff Peak
The texture is thicker and firmer, creating peaks that hold their shape and their points when lifting the whisk or beaters out of the whites. The whites have a glossy and moist look. hard meringues
Ice Cream
a foam stabilised by freezing much of the liqud. a soft frozen food made with sweetened and flavored milk fat.
Mousse
light airy cream spongey melt in mouth texture
Mousse base
a sabayon mixed with whipped cream, no need to churn or beat once mixture is in the freezer - raspberry ice cream
Custard base
ice cream made with custards, consisting of eggs, sugar, cream/milk - vanilla ice cream (chilli choc)
Meringue base
air is incorporated in to egg whites the incorporated in to flavoured mixture - damson ice cream
All in one
made with yoghurt base, lemon curt ice cream
Hard ball
124c marshmallows
Soft ball
115c Fondant, fudge
short Thread
108c syrup and sorbets
Firm ball
120c italian meringue
Sorbet
no dairy, made of fruit, water, sugar.
Granita
no dairy, made with wine, sugar syrup, lemon juice, frozen and scraped in to shards
Sherbet
sorbet
Spoom
an italian meringue folded through sorbet
Vacherin
Thin disks of meringues
Parfait
a mousse based ice cream, sabayon is mixed with whipped cream
Pectin
natural jelling agent often used in setting jam and jelly, found in certain skins and seeds
Creme fraiche
matured, thickened cream. treated with a culture, slightly sour and thick
Souffle
A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients
Puree base souffle
puree fruit, add flour, and egg whites, more fragile
Panade base
make a panade with liquid and flour, then fold in egg whites, egg yolks
Parfait base
a chilled dessert, made to look like souffle
