Preparation info
  • Makes

    2 lb

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Brandy ½


  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
  2. Bloom the gelatin in enough cool water to cover. Gently squeeze the bloomed sheets to remove excess water.
  3. Combine the brandy, lemon juice, and vanilla in a saucepan with the bloomed gelatin and liquid in a