GF Vegan Raspberry Mousse

Info:

Ingredients:
Inulin#1         50 g (3%)
Pectin NH        10 g (0.5%)
Raspberry puree 650 g (53.9)
Coconut fat     250 g (20%)
Fresh basil      10 g
Citrus Fibre     20 g (1%)
Sugar            50 g

Meringue
Water           200 g (16%)
Whip Emulsifier   6 g (0.3%)
LBG               4 g (0.3%)
Inulin#2        100 g (7 %)

Method:
  1. Warm the puree to 45ºC
  2. Combine pectin, inulin and sugar
  3. Add sugar mix to warmed puree
  4. Heat the puree mix to 85ºC
  5. Melt the coconut fat to 35ºC
  6. Add Citrus fiber and basil, blend for ~1'
  7. (Start the meringue)
  8. Once puree is at 80-85ºC, transfer to bowl
  9. Add fat mix and blend until well combined
  10. Cool down the mix to about 25-30ºC
Meringue:
  1. Mix whip emul and LBG
  2. Blend LBG mix with water for ~30"
  3. Add inulin and continue for ~30"
  4. Transfer to Mixer Bowl and mix at high speed until firm peaks

Mix the puree mix and meringue, folding with spatula
Mousse is ready to use

Notes:
As with regular meringue, keep utensil clean and free of fat
Inulin can be added when whisking in mixer, but it may clump



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