Emulsions, Creams & Mousses

These recipes are arguably some of the most important in the book, as they are the holding recipes for many of the components in the cakes and desserts.

Some of the recipes may seem to make more than you need – this is because it is very difficult to make just 200 g (7 oz) or so of mousse or small amounts of creams, as then the recipes and ingredients are hard to manage effectively. I suggest making larger batches and freezing the excess so you can either use it to construct other dishes later, or consume it on its own.