Mousses, Bavarois and Set Creams

Question 1

What is gelatine?

Answer 1

A colourless, flavourless water soluble setting agent derived from the skin and bones of animals (usually pork though it can be bovine in origin)

Question 2

Whats the difference between powdered and leaf gelatine?

Answer 2

Gelatine is either in leaf form or in powdered form. These differ in how they are hydrated and melted.

Question 3

What temperature does gelatine set at?

Answer 3

Gelatine melts at 27C and sets at 20C

Question 4

Why shouldn’t you boil gelatine?

Answer 4

Sustained high temperature deactivates its setting ability.

Question 5

What is a bavarois?

Answer 5

a flavoured custard (crème anglaise) lightened with cream and set with gelatine.

Question 6

How do you know you have reached the bavarois setting point?

Answer 6

Setting point can be described as a ‘parting of the waves’; when a spatula is run along with middle of the bowl the bottom of the bowl it will,
momentarily, be visible before being flooded by the mixture. A consistency similar to emulsion paint or similar to lightly whipped cream is also a good point of reference.

Question 7

What is the bavarois setting point?

Answer 7

The stage at which a mixture containing gelatine starts to set and is the appropriate consistency to fold through the whipped cream.

Question 8

What is the ribbon stage? (mousse)

Answer 8

The mousse should be ‘to the ribbon’; when the mousse is thick enough to leave a line or ribbon over the surface when the beaters are lifted
and some of the mixture falls from the beaters.

Question 9

What is sponging? (gelatine)

Answer 9

Rehydrating gelatine in cold water

Question 10

How do you prepare a mould for bavarois?

Answer 10

Lightly oiled

Question 11

How do you rectify a mixture that has gone beyond setting point?

Answer 11

If you take the base mixture beyond setting point (the mixture will be firm and very thick). Place the bowl over a pan of simmering water to gently
re-melt the gelatine.

Question 12

Why has the Bavarois or cream not set?

Answer 12

• Insufficient chilling time
• Not enough gelatine used
• Gelatine has lost its setting ability (usually if boiled)

Question 13

Why is the Bavarois or cream rubbery?

Answer 13

• Too much gelatine/too little liquid was used

Question 14

Why does the Bavarois or cream contain lumps?

Answer 14

The custard or cream was too cool when the gelatine was added and set in lumps

Question 15

Why is the Bavarois or cream is not smooth?

Answer 15

The whipped cream and custard/cream base have not been well folded. The cream may have also been overwhisked or the custard/cream base taken a
little beyond setting point.

Question 16

Why is the Bavarois or cream is dense?

Answer 16

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

Question 17

Why is the set mousse contains lumps of rubbery gelatine?

Answer 17

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

Question 18

Why does the set mousse contains lumps of cream?

Answer 18

• The cream was overwhipped or not folded in sufficiently.

Question 19

Why has the set mousse has separated into a lemon layer and frothy layer?

Answer 19

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

Question 20

Why is the set mousse is dense and heavy?

Answer 20

• 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 21

Whats the MEP for a cold mousse e.g. Yuzu?

Answer 21

5 points:

1) 1 small saucepan -1½ tsp powdered gelatine (1 ½ tbsp. water + 1 ½ tbsp. yuzu)

2) Double boiler - 1 large saucepan 1/3 filled with water + medium bowl to sit in the pan (3 yolks 150g caster sugar
1 ½ tbsp. yuzu)

3) 1 medium bowl (150ml cream)

4) 1 medium high-sided clean bowl + electric beater (3 egg whites)

5) Large bowl (3 handfuls of ice (add water just before using)