Starchy taste in mousse I think? Does temperature of starch have something to do with it's taste, or does my mouth get used to it?
yesterday I tried myself on a mango mousse to add to my Soufflé.
It's basically just Egg yolks, Milk, Sugar, Vanilla and Cornstarch combined, heated up until the starch thickens and it mixed with purreed mango. Mix with dissolved gelatin once cooled and fold in whipped cream and voilá.. something didn't go right though, otherwise i wouldn't be here!
So i left it in the fridge overnight and when I woke up excited for a taste, it has a strange initial taste. As if the starch flavor hasn't been cooked out? That's the only solution i can come up with atleast.
After a minute i tried it again and the flavor was gone entirely..
Now my question is: Can it be anything besides the starch? And does the temperature of the mousse have something with the intensity of the flavor, or do you think my mouth just got used to it and on the second spoon it didn't get picked up?
Regardless, is it safe to eat? I have no experience with starch.. :P