Methods of setting

Question 1

Prep of moulds for pannacotta/bavarois?

Answer 1

Lightly with oil

Question 2

Prep of moulds for jelly?

Answer 2

None

Question 3

Rules of gelatine for both powdered and leaf

Answer 3

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

Question 4

What affects gelatine setting ability?

Answer 4

Alcohol, acid, ratio of gelatine to liquid, temperature

Question 5

How does alcohol and acidity affect gelatine?

Answer 5

Reduces the strength of gelatine

Question 6

How much gelatine to set 1 pint of liquid?

Answer 6

3 tsp powder/3 leaf to set 1 pint

Question 7

Prep of mould for mousse in mousse ring?

Answer 7

Parchment paper collarM

Question 8

MEP for bavarois?

Answer 8

• Ingredients accurately measured
• Moulds prepared (lightly oiled)
• Ice-bath ready

Question 9

MEP for mousse?

Answer 9

• Ingredients accurately measured
• Separate eggs
• Ice-bath ready
• Bowls/dishes for serving

Question 10

Set mousse contains lumps of rubbery gelatine?

Answer 10

• The gelatine was not warmed sufficiently when added to the mousse base
• The mousse base was very cold when the gelatine was added

Question 11

Set mousse contains lumps of cream?

Answer 11

The cream was overwhipped or not folded in sufficiently

Question 12

Set mousse has separated into a citrus layer and frothy layer?

Answer 12

Egg whites folded in before setting point was achieved so the gelatine sank to the bottom

Question 13

Set mousse is dense and heavy?

Answer 13

• 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

Question 14

What is a bavarois?

Answer 14

a flavoured custard lightened with cream and set with gelatine

Question 15

Bavarois not setting?

Answer 15

• Insufficient chilling time
• Not enough gelatine used
• Gelatine has lost its setting ability

Question 16

Bavarois is rubbery?

Answer 16

Too much gelatine/too little liquid was used

Question 17

Bavarois contains lumps?

Answer 17

The base was too cool when the gelatine was added and it has set in lumps

Question 18

Bavarois not smooth?

Answer 18

• The whipped cream and base have not been well folded
• The cream may have been overwhisked
• Base taken a little beyond setting point

Question 19

Bavarois is dense?

Answer 19

• The cream was over-whisked
• The cream was over-folded when added to the base

Question 20

What to do if bavarois base has gone beyond setting point?

Answer 20

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