How To Use Gelatin For Modernist Cooking

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This recipe of strawberry yoghurt mousse has been circulated among my friends many times over the phone conversations. The popping question that I get to hear the most is, “Give me an easy recipe idea, as I have a get-together at home”. This recipes of mousse have won the poll in-numerous times, it’s been chosen và successfully performed by many friends, who are no experts in the kitchen zone. 

This mousse requires the least amount of work, is uncomplicated, unchallenging, trouble-free và is very versatile. Your attempt will result in a luscious, pillowy, creamy, airy, almost enticing mousse. 

Strawberry is in season and I am a gaga tín đồ of the fruit. I freeze them every season, make marmalade every season & relish them to lớn the fullest. 

How you can freeze- wash thoroughly, remove the leafy part, cut off the blemish parts if any. First freeze in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they’re solid, place in freezer containers or a zip-lock bag. You must cut the big strawberries in halves & can freeze the small ones as full. 

Frozen strawberries can be used khổng lồ make milkshakes, smoothies, ice creams, sorbet, popsicles, flavoured yoghurt, syrup & sauce for any dessert. 

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If you plan to make the jam or marmalade at home, refer to lớn this post here.

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All About Marmalade /Jam It will be a big help. 

This recipe has been chosen by many, because of the flexibility & versatility of the method. Vày let me know if you have any queries about this recipe. For a super quick reply, you can ping me on Instagram
nhatroso.com 

These below-written points have the substitutes & the tweaking methods for ingredients. 

Use of gelatine –  Many of my readers don’t use gelatine. Agar-Agar is the closet substitute for gelatine. But I personally don’t like the textural outcome of agar-agar. I would not use agar when making a mousse. Unflavoured gelatine powder or gelatine sheets are the best choices for a good airy, velvety, smooth, cream-like strawberry-flavoured mousse. 


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The rightful way of making a mousse is with gelatine. Because it helps mousse khổng lồ set và take the shape, especially when making a mousse cake, so it doesn’t gloop out when the cake ring is removed. A mousse cake won’t be possible without gelatine. But this recipe gives us the liberty, as we are serving in the bowls. Who says the mousse needs khổng lồ be pipped out in the cups, who says the mousse needs to lớn be firm when serving in a glass or a cup.

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If you don’t want lớn use gelatine & you are planning to serve the mousse in a glass or a bowl, skip gelatine và definitely skip agar-agar. 

This is a manipulated method of making a mousse and is approved, loved by many. I think it is totally cool to lớn alter a few things in a recipe, according khổng lồ the need. As long as it gives a satisfying, pleasurable result. 

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Yoghurt is one of the main ingredients in this recipe, make sure to use full-fat milk yoghurt. 

And most importantly hang the yoghurt in a muslin cloth, so the excess water drains out if you are not using gelatine. The yoghurt in the image below was hung for an hour và I will be using a wire whisk lớn make it smooth. 

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You don’t need khổng lồ drain out water from the yoghurt if you plan to lớn use gelatine. It is necessary khổng lồ have thick hung yoghurt, if not using any gelatine. Và also use a wire whisk lớn beat the yoghurt to smooth creamy consistency (don’t use a blender).

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Strawberry – Its a strawberry yoghurt mousse so seasonal strawberries would be the finest choice. Clean, & chop strawberries, add some sugar & blend in a mixer. This will work if you are adding gelatine to lớn the recipe. Add 1/4 cup of sugar khổng lồ every 1 cup of strawberry. You can increase or decrease the sugar amount depending on the sourness of the fruit. 

A short-cut/timesaver/non-seasonal/gelatine-free method is to use strawberry preserve (not jam). It works wonderfully too. 

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You do not need any sugar if using strawberry preserve. Whisk the yoghurt và fruit preserve together and you are good to lớn go. 

Whipped cream – I have used a non-dairy whipping cream, which is a fuss-free product. This cream has sugar already added to it và does not require any additional sugar for whipping. If you are in Mumbai, you will find it with Aarif. 

Amul will not work for this recipe, as we need to lớn whip up the cream till stiff peaks. You will need a whipping cream with almost 38% fat content. You can find heavy whipping cream at any dairy. 

Method- Use a balloon whisk or an electric beater lớn whip cream. Start at low speed and gradually increase it lớn medium, do not whip on high as it’s very easy to lớn over-whip your cream, và once that happens it will turn into butter, making it unusable. 

Make sure to lớn chill the cream & the bowl before you start to lớn whip. Keep a big size ice water bowl underneath the cream bowl when whisking, lớn maintain the cold temperature. For one cup of cream địa chỉ cửa hàng 30 gm of icing sugar. Make sure to lớn whip up the cream till stiff peaks are formed. 

Non-dairy cream is a shortcut and an escape from all the work of chilling and maintaining the temperature. 

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You might think that the mousse in the images is not as vibrant as it should be. This is because I have not used any artificial colours khổng lồ enhance that look. I think adding colour lớn food is an unnecessary addition. 

A quick take on mousse that is done without gelatine & is to lớn be served in a glass or bowl.

200 ml of full-fat yoghurt (hung)

40 gm of strawberry preserve 

1 cup whipped cream 

strawberries và microgreens to garnish 

Whip up the hung curd and strawberry preserve together. Fold in whipped cream. Make sure not khổng lồ deflate whipped cream by missing vigorously. Your quick fuss-free mousse is ready và serve it in a bowl with chopped fresh strawberries and enjoy immensely with minimum work. 

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A quick take on the mousse that is done using gelatine – blend strawberries along with sugar, địa chỉ cửa hàng in whisked full-fat yoghurt. Bloom the gelatin by sprinkling it over the cold milk in a small container. Phối aside. After 5 minutes of rest, microwave it for 1 minute. Be sure to dissolve the gelatine in the milk, warming & stirring at after 30 seconds. địa chỉ the dissolved gelatine to lớn the yoghurt & strawberry mix. Fold in whipped cream & your mousse is ready to lớn enjoy. 

Ingredients 

200 ml full-fat yoghurt 

1 cup strawberries 

1/4th cup sugar 

7gm gelatine 

30ml milk

1 and 50% cup of whipped cream 

strawberries và microgreens to lớn garnish 

Method 

Bloom the gelatin by sprinkling it over the cold water in a small container. Set aside. After 5 minutes of rest, microwave it for 1 minute. Be sure lớn dissolve the gelatine in the milk, by warming & stirring them together. 

Add sugar lớn the fresh strawberries và blend them together. Whisk the yoghurt & strawberry puree together & mix in dissolved gelatine. Whip the cream until soft peaks form. Fold in the yoghurt mix. Stir until fully combined, và ladle into individual containers. Cool in the fridge for at least a couple of hours. Before serving put sliced fresh strawberries và pipe some whipped cream on the top.