Methods of setting Flashcards
Prep of moulds for pannacotta/bavarois?
Lightly with oil
Prep of moulds for jelly?
None
Rules of gelatine for both powdered and leaf
Always weigh accurately
Always sponge gelatine
Sponge powdered gelatine in minimum 3 tbsp water
Avoid stirring to prevent loss of powdered gelatine
Always goes into warm base
Do not boil
Use the appropriate strength and amount of gelatine
When rehydrating leaf gelatine use cold water; do not leave in water for too long
What affects gelatine setting ability?
Alcohol, acid, ratio of gelatine to liquid, temperature
How does alcohol and acidity affect gelatine?
Reduces the strength of gelatine
How much gelatine to set 1 pint of liquid?
3 tsp powder/3 leaf to set 1 pint
Prep of mould for mousse in mousse ring?
Parchment paper collarM
MEP for bavarois?
- Ingredients accurately measured
- Moulds prepared (lightly oiled)
- Ice-bath ready
MEP for mousse?
- Ingredients accurately measured
- Separate eggs
- Ice-bath ready
- Bowls/dishes for serving
Set mousse contains lumps of rubbery gelatine?
- The gelatine was not warmed sufficiently when added to the mousse base
- The mousse base was very cold when the gelatine was added
Set mousse contains lumps of cream?
The cream was overwhipped or not folded in sufficiently
Set mousse has separated into a citrus layer and frothy layer?
Egg whites folded in before setting point was achieved so the gelatine sank to the bottom
Set mousse is dense and heavy?
- Over-folding of cream and/or egg whites
- Mousse based not whisked to ribbon stage
- Too vigorous stirring of mousse base when reaching setting point
- Too much gelatine used
What is a bavarois?
a flavoured custard lightened with cream and set with gelatine
Bavarois not setting?
- Insufficient chilling time
- Not enough gelatine used
- Gelatine has lost its setting ability
Bavarois is rubbery?
Too much gelatine/too little liquid was used
Bavarois contains lumps?
The base was too cool when the gelatine was added and it has set in lumps
Bavarois not smooth?
- The whipped cream and base have not been well folded
- The cream may have been overwhisked
- Base taken a little beyond setting point
Bavarois is dense?
- The cream was over-whisked
- The cream was over-folded when added to the base
What to do if bavarois base has gone beyond setting point?
As long as the whipped cream has not been folded in already, you can remelt the custard/crème Anglaise base over a bain marie and repeat the setting point process
