Mousse aux Fruits

Fruit Mousse)

Preparation info
  • Makes

    1 kilogram

    • Difficulty


    • Ready in

      45 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 4 gelatin leaves or 12 grams (4 teaspoons) unflavored granulated gelatin


Prepare your mise en place.

Place the gelatin leaves in a small bowl with cold water to cover and let soak for a minute or two to soften.

Place half of the fruit purée in a medium saucepan over medium heat. Heat, stirring with a wooden spoon, for just a minute or two or until hot. Do not cook.

Remove the purée from the heat. Squeeze the excess water from the gelat