1. Bavarians, Mousses, Souffles and Meringues

2. Ingredients  Eggs  lightness, richness, flavor and color.  Emusifier, gives a fine grain (smooth) mousse  Gelatin  Source:  Sheet and granules compared  Gelling affected by acids, sugars, enzymes  Heavy Cream  At least 30-35% fat  Fat globules surrounded by milk protein  Over whipping: globules clump into larger globules=butter

3. Mousses  Simple light, foamy ones made of egg whites, flavoring and sugar: fools, sabayons.  Modern: lighten with whipped cream, thicker and sliceable due to stabilization with gelatin.  Endless flavors.

4. Bavarians  Crème anglaise + gelatin + whipped cream.  Classic: charlotte=Bavarian in a round mold lined with ladyfingers.

5. Stages of Meringue  No matter what stage, all meringues should have be glossy and smooth looking  Soft:  white clings to whip but does not form a pointed peak. Use in souffles.  Medium:  white forms peaks but they droop slightly. Use in mousses, creams and batters.  Stiff:  white forms firm, sharp peaks. Use for piping and décor work.

6. Souffles A base and a meringue  The base  Sweet: a pastry cream  Savory: a bechamel  The meringue  Sweet: a meringue of egg white and sugar  Savory: egg whites  Frozen “souffles”: mousses lightened with a meringue

7. Meringue Types  French or common:  Eggwhites whipped to a desired peak with sugar.  Swiss:  Egg whites and sugar warmed to 110-140 degrees F then whipped.  Italian:  Egg whites and hot sugar syrup

8. Review of Custards  Stirred:  Crème anglaise, pastry cream.  Curds, sabayons (sabaglione).  Baked:  Crème brulee, caramel, flan, pot de crème, souffles.  Cheese cakes, bread pudding, quiche

9. Lab Each student: two dessert items 1.Baked souffle or frozen souffle 2.Citrus curd tart with Italian meringue  Make curd of your choice, chill  Make and bake tart shell  Make Italian meringue  Assemble tart