Fruit Crème Mousseline

Preparation info
  • Makes

    4½ cups

    • Difficulty


Appears in

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.


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


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