Gelling agents and mousses
Reference notes on gelling agents (agar-agar, gelatin, methylcellulose) and on assembling mousses.
Ingredients
Instructions
AGAR AGAR I use only for gels. IT CAN PRODUCE A HOT JELLY!!!! It can be warmed to 70–80°C. If I am going to make caviar that will be poured over with a hot sauce, it must be made with agar agar.
GELATIN I use for mousses! It liquefies between 40 and 75°C. Gelatin does not set on fresh pineapple and citrus. They must have undergone heat treatment or be canned so the enzymes are broken down. In finished form it starts to melt at 27°C.
ASSEMBLING MOUSSES Each component in the freezer overnight, without the topmost layer. We fill the mould with the top layer, put in the frozen centre, top it up, freeze!
When we are going to serve — take out of the freezer, take out of the mould, leave in the fridge overnight. They are best served at a temperature of 10°C. If we don't have time — take out of the freezer and leave at room temperature as follows: Mousses for 30 min. Gels for 1.5 hours.
With spherification, the longer you wait, the thicker the skin becomes.
INCREDIBLE RECIPES FOR MOUSSES!!
methyl cellulose — plant-based, makes hot jellies.