Xxxxx The technique explained
Whipped cream
Chocolate mousse
The best temperature for whipping cream is between 2 °C and 4 °C. The highest volume and the best results are obtained by fi lling 1/3 of the bowl with whipping cream and whipping this at an average speed until the whisk leaves lines. Then continue at a high speed until you reach the desired end result.
For a mousse, we always use a portion of whipped cream and a portion of egg whites in order to get the right airy consistency. In this example, white and dark chocolate mousse have been prepared and squirted with a piping bag with a double spout, creating a visually stunning presentation with a mix of 2 kinds of chocolate mousse.
Shrimp espuma
New style meringue
The shrimp espuma recipe has been developed based on whipped cream, shrimp shells and aromatics. In order to get a stable and airy espuma, at least 20% milk fat needs to be present in the recipe. The foam is served with a tomato shrimp salad with the recipe from our collection on page 16, where the creamy shrimp foam creates a delightful contrast to the fresh, sour salad.
Making meringues is a classic preparation, using lightly beaten egg whites mixed with sugar. This is then dried in order to obtain a crispy foam. Recently, it has become possible to extract the moisture from the egg whites. This makes it possible to mix liquid flavourings with the egg white powder and beating this to an airy mix. By then drying the foam, a very fine structure is obtained which resembles polystyrene. Once the foam melts on the tongue, the flavour of the liquid used to whip up the egg white powder is released. See recipe on page 20.
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