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Urgent! I need to create a peccorino mousse, and so far infusing cream and whipping it creats the right consistency but the flavor is too rich. Any ideas?

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HalfPint added 4 months ago

How about using whole milk, pecorino, and some gelatin?

KellyinToronto added 4 months ago

Perhaps instead of whipping the cream, use a charger/ Dispenser. I think it incorporates more air into the mousse then straight whipping, and thereby lightening the cream?

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