This Fruit Mousse recipe was created by the makers of the French cookies Michel et Augustin, and is included in their cookbook “Bake Like A French Pastry Chef.” For more recipes ideas and delicious pre-made cookies, go to www.micheletaugustin.com/us/. —Staff Member
fruit mousse for 1 entremets
puréed peeled fruit (frozen fruit of your choice mixed in a blender with a pinch of sugar)
1 1/3 cups
In This Recipe
Soak the gelatin sheets in cold water for several minutes and blend your fruit into a purée.
Heat half of the fruit purée with the sugar, wring out the gelatin sheets and add them to the heated fruit pulp to dissolve them.
Pour the thickened purée into the remaining purée. The temperature of the mixture should be around 80 F (27 C).
Whip the cream until firm.
Mix the whipped cream and the fruit pulp, delicately, with your spatula using an upward motion.
Keep chilled until you're ready to build your entremets.