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The Mousseline Emulsion
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
The preparation of a mousseline begins with creating a meat emulsion. As you recall, a culinary emulsion is a mixture of fat and a water-based liquid. In the emulsion of a mousseline forcemeat, most of the fat is derived from the fat content of the heavy cream. Most of the water is contributed by the water content of the meat and of the cream. The emulsion is created when the seafood, poultry, or meat is properly puréed and a thin stream of cream, just a little at a time, is whipped in.
Before food processors were invented, mixing mousselines was a two-step procedure. First the protein was very finely ground by hand or in a grinding machine, and then the ground mixture was placed in a mixer so the cream could be whipped into it. However, you can accomplish both tasks in a food processor, as described in the Procedure for Mixing and Testing Mousseline Forcemeats. To make a large amount of mousseline forcemeat, you can use a rotation chopper.