Michelin Star Mousse Base

Ingredients

• 200 ml milk
• 200 ml heavy cream (for the custard base)
• 120 g egg yolks
• 150 g sugar
• 2.5 gelatine leaves (bloomed in cold water)
• 200 g heavy cream (lightly whipped)

Steps

1. 1

   Add the milk and 200ml of cream to a saucepan and bring the mixture to a boil.

2. 2

   While the cream mixture heats, whisk together the egg yolks and sugar in a separate bowl until combined.

3. 3

   Slowly pour the hot cream mixture onto the egg yolk and sugar mix, whisking constantly to temper the eggs.

4. 4

   Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens into a custard (crème anglaise).

5. 5

   Remove from heat and add the gelatine leaves (ensure they are softened/bloomed) and any desired flavorings (such as chocolate, vanilla, or fruit purée).

6. 6

   Pass the mixture through a fine sieve into a clean bowl to remove any lumps and ensure a perfectly smooth texture.

7. 7

   Allow the custard to chill until it reaches room temperature.

8. 8

   Lightly whip the remaining 200g of cream and fold it into the room-temperature custard in three separate parts to maintain aeration.

9. 9

   Prepare your moulds and fill them halfway with the mousse mixture.

10. 10

    Add any desired center components, such as a piece of cake or fruit compote, then cover with the remaining mousse.

11. 11

    Level the tops with a palette knife and freeze the moulds overnight.

12. 12

    Once fully frozen, pop the mousse out of the moulds. Optionally spray with colored cocoa butter for a professional finish and keep in the fridge until service.

Notes

This base is highly versatile. You can add flavorings like chocolate, vanilla, tea, coffee, nuts, or fruit purées to the custard base before folding in the cream. The author recommends Silikomart professional silicone moulds for the best results.

Nutrition per serving

• dessert
• mousse
• michelin star
• pastry
• gluten-free
• advanced
• make-ahead