FRUIT MOUSSE
Steps:
- 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.
- Dish your mousse into cups to treat your friends.
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