Bavarians, Mousses, Souffles and Meringues

Ingredients Eggs

lightness, richness, flavor and color. Emusifier, gives a fine grain (smooth) mousse

Gelatin Source: Sheet and granules compared Gelling affected by acids, sugars, enzymes

Heavy Cream At least 30-35% fat Fat globules surrounded by milk protein Over whipping: globules clump into larger globules=butter

Mousses

Simple light, foamy ones made of egg whites, flavoring and sugar: fools, sabayons.

Modern: lighten with whipped cream, thicker and sliceable due to stabilization with gelatin.

Endless flavors.

Bavarians

Crème anglaise + gelatin + whipped cream.

Classic: charlotte=Bavarian in a round mold lined with ladyfingers.

Stages of Meringue

No matter what stage, all meringues should have be glossy and smooth looking

Soft: white clings to whip but does not form a pointed

peak. Use in souffles. Medium:

white forms peaks but they droop slightly. Use in mousses, creams and batters.

Stiff: white forms firm, sharp peaks. Use for piping and

décor work.

SoufflesA base and a meringue

The base Sweet: a pastry cream Savory: a bechamel

The meringue Sweet: a meringue of egg

white and sugar Savory: egg whites

Frozen “souffles”: mousses lightened with a meringue

Meringue Types

French or common: Eggwhites whipped to a desired peak with

sugar.

Swiss: Egg whites and sugar warmed to 110-140

degrees F then whipped.

Italian: Egg whites and hot sugar syrup

Review of Custards

Stirred: Crème anglaise, pastry cream.

Curds, sabayons (sabaglione). Baked:

Crème brulee, caramel, flan, pot de crème, souffles.

Cheese cakes, bread pudding, quiche

LabEach student: two dessert items

1. Baked souffle or frozen souffle

2. Citrus curd tart with Italian meringue Make curd of your choice, chill Make and bake tart shell Make Italian meringue Assemble tart