MOUSSE AS CAKE FILLING: Mousse is very versatile because it can be made into a variety of flavours. It can be made "firm" to be used as cake fillings, or "soft" as delicious desserts.

BASIC MOUSSE MADE WITH FRESH FRUITS:

 

 

 

 

3 ½ tsp (12 g) unflavoured gelatine                                        

5 ½ ounces or 2 ½ cups of fruit purees, or coulis de fruit

2 cups of whipping cream 

 

 

 

Chill the bowl and the beaters to be used to whip the cream.

 

Combine gelatine with about 1/3 of the fruit puree in a small bowl. Put the bowl in a saucepan of simmering water over low heat. Stir to dissolve gelatine completely. Remove from heat and pour mixture into a large bowl.

 

Stir remaining fruit puree into the gelatine mixture. Allow the puree to cool, stirring occasionally, but do not let it set.

 

Whip the cream until it hold firm peaks.  Stir about 1/3 of the whipped cream into the cooled puree with a rubber spatula. Mix in carefully. Then gently fold in the remaining whipped cream.

 

Use the mousse immediately to decorate cake before it sets.

 

 

 

 

HINTS:  When making mousse with fruit having strong flavour, such as strawberries and raspberry, use less puree and more whipped cream. When using blander fruit like pears, use more puree and less cream.