Mousse Revolution: Evolution 2 Nuts Mousse - Recipe Pistachio Mousse скачать в хорошем качестве

Mousse Revolution: Evolution 2 Nuts Mousse - Recipe Pistachio Mousse

Mousse Revolution: Review + Evolution of Mousses. Evolution 2 Nuts Mousse - Pistachio Mousse. The aim of the EV1 nut mousse is to eliminate the egg yolk in favour of the Natur Emul, which performs the emulsifying function, a part of the fat from the cream and to reduce the sensation of sweetness, in order to lighten and enhance the taste of the pure nut mousse, which is the same % as the classic mousse. 300g Nuts pure paste 300g Water (1) 10g Natur Emul 96g Gelatine mass 40g Inuline cold 130g Sugar 150g Water (2) 15g Albuwhip 2g Salt Gelatin mass: Mix the Sosa beef gelatin powder with cold water in a ratio of 1 of gelatin per 5 of water. Hydrate for at least 20 minutes to get a gelatin mass. Heat the water (1) and melt the gelatin mass into. Besides, mix Natur Emul and nuts pure paste until combined. Then mix the water (2) and Albuwhip and whip using the whipping machine. Once we have like an almost whipped egg whites, add little by little the sugar and inuline. Keep whipping for about 5 minutes more at medium speed. Pour the mix of water and gelatin at 45 ºC into the melted pure paste of nut mixture and emulsify with a stick blender. Then fold the meringue into delicately. Use immediately.