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Wayne Gisslen

Decorating with Sauces: Tricolor Fruit Mousse

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Preparation info
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • Ingredients for strawberry, pineapple, and raspberry Bavarians
  • Peach sauce, made by puréeing fresh or canned peaches
  • Pistachio

Method

Procedure

  1. Prepare the strawberry Bavarian, using half the quantity of gelatin indicated in the recipe. Pour the mixture into a flat-bottomed, straight-sided mold so the mousse is about ¾ in. (2

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