Preparation info
  • 3 lb

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

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Ingredient U.S. Metric
Milk 1


  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. Bring 1 lb 9⅔ oz/730 g of the milk and 5 oz/140 g of sugar to a boil.
  3. Meanwhile, make a slurry with the remaining milk and the modified starch. Add the slurry to the boiling milk and return to the heat. Boi