Mousses

A mousse will usually contain what is known as a pâte à bombe or bombe base. A bombe is made with 60 percent yolks and 40 percent sugar that can both be combined in a bowl, heated over a water bath to 60°C/140°F while stirring with a whisk, and then whipped to ribbon stage. Alternatively, the sugar can be cooked separately to 115°C/240°F while the egg yolks whip on high speed in a mixer. When the egg yolks have reached the ribbon stage, the hot sugar is poured down the side of the bowl as the mixer whips, and then the mixture is whipped until it cools to room temperature. Bloomed gelatin is added to the bombe base while it is still warm, in order to dissolve the gelatin. Fruit purées, nut pastes, caramel, and melted chocolate can be added to this bombe base as long as they are also at room temperature. Whipped heavy cream is then folded into the base. It is crucial to refrigerate the mousse soon after it is made so that the product can set before it loses too much volume at room temperature.