Mousseline Flashcards
1
Q
What is a mousseline?
A
Pounded flesh with addition of (equal weight)double cream and egg white
2
Q
Why would a mousseline e rubbery in texture?
A
Too much egg white
3
Q
Why would a mousseline be grainy?
A
Ingredients too warm when making/ cream added to quickly so didn’t emulsify
