Frozen Mousse II

Syrup and Fruit Base

Preparation info

  • Yield: about

    2½ pt

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric

Method

Procedure

  1. Mix the syrup and fruit purée until uniformly blended.
  2. Whip the cream until it forms soft peaks.
  3. Fold the cream into the syrup mixture.
  4. Pour the mixture into molds or dishes and freeze.