Steps to Making Mousses & Gelatins Culinary Arts Steps to Making Mousses & Gelatins

Complete the following statements using attributes we learned about last class: Mousse is ______________while gelatin is ________________. Gelatin is from______________while Mousse is made from ________________. They both are: __________________

Mousse is light/airy while gelatin is congealed . Gelatin is from animal proteins while Mousse is based on egg whites/whipped cream _. Both are: Smooth in texture

Purpose You have learned the attributes and uses of Mousses and Gelatins, today you will learn how to make each step-by-step.

Objectives Define terms related to making mousses and gelatins. Identify steps in making mousses.   Identify steps in making gelatins.

Terminology Bain-marie: (also called a double- boiler) putting your food in a bowl and then placing the bowl over a pan with simmering water. Used to cook delicate liquids—chocolate, hollandaise, sauces, etc. Temper: Process of gently heating chocolate.

Terminology Sabayon: mixture of egg yolks and sugar, whipped over heat. Bloom: sprinkling/soaking gelatin in liquid for 5-10 min. Helps to ensure the smoothness of the final product. Fold-in: to gently combine two ingredients by turning them over each other.

Stiff Peaks won’t flop or move and peaks stand up. Terminology Soft Peaks flop over and move if you shake the bowl.

Graphic Organizer 19. Graphic Organizer teacher presents graphic organizers, like a concept map, light bulb, etc. to the students to complete during a presentation teacher debriefs students Write down information from the presentation into your graphic organizer on Steps to Making Mousse 11

Steps to Making a Mousse Prepare flavor and let cool (aka melt chocolate/puree fruit). 2) Heat egg yolks and sugar in bain-marie. Beat until thickened and ribbons show (Sabayon). 3) Beat egg whites in clean, dry metal bowl to stiff peaks until shiny. 4) Fold egg whites into egg yolks (add gradually in 2-3 additions). Steps to Making a Mousse

Steps to Making a Mousse 5) Fold flavoring into egg mixture until color and mixture is consistent. 6) Whip heavy cream to stiff peaks. 7) Fold whipped cream into egg/flavor mixture. 8) Garnish and serve. Steps to Making a Mousse

Jumbled Sort Put the strips in order Be prepared to share 14 teacher supplies each student or group of students with random strips of instructions, key words, safety procedures, etc, and asks them to put the strips in order teacher calls on non-volunteers to contribute their sorted material 14

Mousse Should…. Have intense flavor Identifiable flavor Rich Smooth Even colored Light in mouth feel Foamy texture

What characteristics should Mousses have? 3. Think-pair-share teacher presents a question teacher gives wait time for student to form answer teacher instructs students to share their answer with a partner teacher calls on non-volunteers to share with the class

Mousse Tips Gentle, gentle, gentle (to keep volume) Flavor ingredients need to be soft Keep all fat (yolk) out of whites Final product can be covered & stored for up to 24 hours

://www.youtube.com/watch?v=bs2prVvabkE&list=WL&index=79

French Chocolate Mousse Total Time: 30 min Prep: 25 min Cook: 5 min Yield: 4-6 servings Level: Intermediate Ingredients 6 ounces semisweet baking chocolate, chopped 3 tablespoons unsalted butter, softened 3 eggs, separated* 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons sugar 1/2 cup heavy cream, cold 1/2 teaspoon vanilla extract Whipped cream and chocolate shavings, for garnish Directions Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form. Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving

PROPERTY OF PIMA COUNTY JTED, 2010 Graphic Organizer 19. Graphic Organizer teacher presents graphic organizers, like a concept map, light bulb, etc. to the students to complete during a presentation teacher debriefs students Write down information from the presentation into your graphic organizer on Steps to Making Gelatin 21 PROPERTY OF PIMA COUNTY JTED, 2010

Closure Steps to Making a Gelatin Weigh gelatin. 2) Bloom gelatin in cool liquid. 5-15 min. 3) Warm gelatin mixture over bain-marie to dissolve granules. 4) Add to flavor base. 5) Chill until firm. 6) Garnish and serve. Closure Steps to Making a Gelatin

Jumbled Sort Put the strips in order Be prepared to share 23 teacher supplies each student or group of students with random strips of instructions, key words, safety procedures, etc, and asks them to put the strips in order teacher calls on non-volunteers to contribute their sorted material 23

Gelatins Should…. Be stable Have smooth texture Be even colored Have clarity

Gelatin Tips Powdered, sheet (leaf), & instant gelatin are interchangeable Sheet gelatin is preferred (lack of color/flavor & longer shelf life) Gelatin must bloom in COLD water—otherwise lumping may occur

Extra Time=Extra Points Use your extra time to plate & garnish your mousse Whipped Cream Shaved Chocolate http://werebraiden.tumblr.com/page/2 http://yourdailychocolate.com/chocolate-mousse-without-cream/ Piped chocolate http://www.ultimatedecadence.com/recipes CUL-MousseGelatin-PowerPoint3.ppt

Closure Outcome Statements #2 I would like to know #1 I now more about . . . #1 I now understand . . . #4 I could teach someone else to . . . #3 I need more help with . . .  23. Outcome Statements teacher gives the following prompts I now understand . . . I would like to know more about . . . I need more help with . . . I could teach someone else to . . . teacher collects their written responses or does a think-pair-share