Fruit Crème Mousseline

Name: Fruit Crème Mousseline
Yield: Makes 4½ cups, enough for a 3-layer 9-inch round cake
Ingredients: ⅔ cup sugar; 2 cups fruit puree, such as raspberry, strawberry, peach, passion fruit, or mango; 5 tablespoons cornstarch; 1½ cups butter, sliced or cubed; 3 egg yolks; 1 egg

Preparation info

Makes
4½ cups

Difficulty
Easy

Appears in

Baking

By James Peterson

Published 2009

About

To make a fruit crème mousseline, make pastry cream using strained fruit puree or fruit juice instead of the milk. You can freeze any fruit crème mousseline you don’t use for up to 2 months.

Ingredients

2 cups fruit puree, such as raspberry, strawberry, peach, passion fruit, or mango
⅔ cup

Dessert
Christmas
Vegetarian
Gluten-free

Method

Bring the fruit puree to a gentle simmer in a small, nonreactive saucepan.

Whisk together the sugar, egg, and egg yolks for about 1 minute, or until smooth and pale. Whisk in the cornstarch until smooth. Pour about half of the hot fruit puree into the egg mixture. Pour this mixture back into the saucepan, place the saucepan over medium heat, and stir with a whisk until the mixture bubbl