Mousse making?!

Discussion in 'Cambridge Diet 100% Posts!' started by blondechick, 16 April 2010 Social URL.

  1. blondechick

    blondechick Member

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    Hi,
    I tried to make a mousse last night for the first time and let's say that it wasn't very mousse like! It was just runny and I had left it in the fridge for ages. I was so disappointed after looking forward to it lol
    Is anyone an expert mousse maker?
     
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  3. Cartwoman

    Cartwoman Full Member

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    Try making it with less water, that's what always helps for me.
     
  4. blondechick

    blondechick Member

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    Thank you:)
    I did wonder if I had used too much, do you know how much roughly you use?
     
  5. determinator

    determinator Banned

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    this is from the recipes sticky and it works an absolute treat every time .. if you blend for an extra few minutes too it goes extra fluffy :)


    The Perfect Mousse

    Ingredients :
    1 VLCD Shake Pack
    1 Scoop Mix-A-Mousse
    150 mls water
    Utensils :
    Good quality hand blender (Recommended 600 watt)
    Spoon
    Pyrex Jug
    Method :
    1. Assemble the ingredients and utensils.
    [​IMG]
    2. Put 150mls of water into the Pyrex Jug and put into the freezer compartment for 15 to 20 minutes. Take out the water as soon as crystals start to form on the surface.
    [​IMG]
    3. Remove from freezer and pour the shake pack onto the surface of the water.
    [​IMG]
    4. Without stirring pour the scoop of Mix-A-Mousse onto the top of the shake pack.
    [​IMG]
    5. Put a high quality hand blender (500 watts or more recommended) into the mixture and blend for 60 seconds.
    [​IMG]
    6. Pull out the blender and scrape the remaining powder and mixture back into the mixture with a spoon and blend for a further 15 seconds.
    [​IMG]
    7. Return the pyrex jug to the freezer compartment for 10 minutes (you can leave for longer if you want a more ice cream texture).
    [​IMG]
    8. You will know it is set if you can turn it upside down and it doesn't land on your feet :)
    [​IMG]
    9. If you look up into the pyrex jug you will see bubbles on the surface and no sign of any gelatin lumps.
    [​IMG]
    10. Enjoy!! :)
    Please note that a cheap blender will not mix it well enough and will leave lumps in it which are very grim!!!
     
  6. Cartwoman

    Cartwoman Full Member

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    I don't do it that way. I find it far too complicated. I just put some cold water in my beaker, put the contents of my shake in there, then ad a scoop of mix-a-mousse, blend it very well and pour it into a bow. Pop the bowl into the freezer for about 10 mins and it's perfect ^^

    ow and amount of water... just under 200 ml.
     
  7. blondechick

    blondechick Member

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    Thanks so much, I have now managed to make an (almost) enjoyable mousse!
     
  8. Surfhunny

    Surfhunny Laugh in the face of food

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    I get perfect mousse everytime, i use 250mls cold water. I add 1 scoop of Mix-A-Mousse to my shake packet and give it a good stir with a spoon before adding to the water and mixing immediately for a couple of minutes. My mixer is just a Moulinex hand mixer, nothing fancy. I think that mixing the Mix-A-Mousse with the shake powder first means that the mousse powder doesn't clump.

    It was pretty much trial and error at first for me, but this method has never failed me yet. Good luck, hope you manage to get it right, because mousse makes a lovely change.
     
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