Merignue / Mousse

Question 1

French meringue

Answer 1

In a stand mixer add egg whites and a spoon of sugar. Whip medium speed until soft peaks, then add the rest of the sugar until hard peaks are achieved.

Question 2

Swiss meringue

Answer 2

Mix the egg whites and sugar and mix. Then in a double boiler heat the mix until the sugar is completely dissolved and reaches temperatures. Take out of the heat and mix at high speed until glossy peaks are achieved.

Question 3

Italian meringue

Answer 3

Mix egg whites with a spoon of sugar. At the same time start a sugar syrup with the rest of the sugar and some water, needs to achieve punto de bola 118C. When it reaches this the meringue needs to have soft peaks. Stop the stand mixer and add part of the syrup and mix at high speed. Then stop the mixer and add the rest of the syrup, mix until the bowl is at room temperature.

Question 4

Chocolate mousse

Answer 4

Melt chocolate with the butter. Whip the heavy cream to soft peaks. Fold the meringue into the chocolate prevent a lot of air loss. Mix gelatine with 5 times its weight then activate with a little of heat. Mix the gelatine into the mousse. At last fold the whipped cream into the mousse plate before the gelatine starts to set.

Question 5

Blackberry mousse

Answer 5

Same process as the chocolate mousse but the activated gelatine needs to be added to the pulp of the fruit.

Question 6

Which is the temperature for the Swiss meringue

Answer 6

50°C

Question 7

Temperature for the syrup in the Italian meringue

Answer 7

117°C

Question 8

Which is the egg-sugar ratio

Answer 8

From 1-1 up to 1-2.

Question 9

Effects of fat in the equipment

Answer 9

Prevent correct foaming

Question 10

Why should whites be at room temperature

Answer 10

They foam better

Question 11

Over beating

Answer 11

Curdles the mixture

Question 12

Sugar

Answer 12

Stabilizes the protein bubbles generated by foaming

Question 13

Mild acidity

Answer 13

Increases the growth, stability and structure of the meringue.