mousse with liquid in bottom
I made 2 mousses. One typical and one was an attempt for something new. Both turned out with liquid in the bottom. I made both with egg whites. Did I not beat the egg whites enough? The first was a simple passionfruit juice, unflavored gelatine, cream, and egg whites. The second: Inspired by a chocolate mousse recipe, I made a base of cottage cheese blended for 5 min, stonyfield soy yogurt, and a pack of unflavored gelatine and slowly mixed with egg whites beaten in meringue with sugar. The next day the intended mousse was fine at the top but had a base of water. What did I do wrong? How could I improve it to make it better? Is the problem lack of fat?
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Why is my chocolate mousse liquid?
There could be different reasons if your chocolate mousse turns out runny. First, the egg yolk mixture was not thick enough that it coats the back of a spoon. Second, the whipped cream was not stiff enough.How do you fix watery mousse?
Mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold milk for every 1 cup of finished souffle. Mix the cornstarch slurry into the main liquid ingredient. Heat the main ingredient over a double boiler until it thickens, or for 5 to 7 minutes.What can go wrong when making mousse?
Sometimes, the mousse can turn out to be too firm or too liquid. This depends on the consistency of the whipped cream as well as the other ingredients used. Indeed, a small mistake can completely make or break your mousse as the light and creamy texture is the most important thing about a mousse.How do you fix split mousse?
A slurry of 1 tablespoon of cornstarch and 1-2 tablespoons of water (or milk) should be enough to thicken most chocolate mousse recipes that serve 4-6 people. Cornstarch slurry should go into melted chocolate before you fold in other whipped ingredients.The BEST Chocolate Mousse Recipe
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Images: Lachlan Ross, Laker, Lachlan Ross, Julia Volk