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?

Tmart31
  • Posted by: Tmart31
  • December 10, 2013
  • 782 views
  • 2 Comments

2 Comments

KellyinToronto December 10, 2013
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?
 
HalfPint December 10, 2013
How about using whole milk, pecorino, and some gelatin?
 
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