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A question about a recipe: After Eight, White Chocolate Mousse and Raspberries Semifreddo with Raspberry Coulis

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I have a question about step 8 on the recipe "After Eight, White Chocolate Mousse and Raspberries Semifreddo with Raspberry Coulis" from Maria Teresa Jorge. It says:

"Start with a layer of white chocolate and After Eight mousse. Gently tap the mould on the counter top to get rid of any air bubles and smoothen with a spatula. Add a layer of Raspberries and put one more layer of white chocolate mousse, repeating the previous process. Make one more layer of raspberries and one more layer with white mousse." When do you add the WHIPPED CREAM? I assume folding into the whites but doesn't say

asked by shahira about 5 years ago

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4 answers 1181 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 5 years ago

Hi Shahira - the whipping cream appears in step 3: "In a stand mixer whisk the cold cream until soft peaks form. Add the vanilla and continue beating until hard peaks form."

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

why do some mousses have egg yolks and whites...

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Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 5 years ago

The egg whites and the whipping cream create a lighter airy mousse. I found an interesting article on the guardian outlining some of the different variations of mousse, and how different ingredients change the resulting dessert. http://www.guardian.co...

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Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added about 5 years ago

Whites add loft; yolks add richness. A classic mousse recipe will use both, separately.

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