The appearance, color, structure and taste are varied, which is more natural and pure. Cream and coagulant are usually added to thicken it and freeze it. It is a custard dessert, which can be eaten directly or made into a cake sandwich. Usually, cream and coagulant are added to produce a thick jelly-like effect. Mousse is transliterated from French.
Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the cream to stabilize it and improve its structure, taste and flavor. After freezing, it tastes endless and becomes the best in the cake. Mousse, like pudding, is a dessert, softer than pudding and melts in the mouth.
Characteristics of mousse cake
Mousse, like pudding, belongs to a kind of dessert, which is softer than pudding and melts in the mouth; The most important ingredients for mousse are agar, Geely powder, jelly powder and other jelly materials. Now there is also special mousse powder.
In addition, the biggest feature of the production is that the protein, egg yolk and whipped cream in the formula should be mixed with sugar alone, and then mixed together and stirred evenly, so the texture is softer, a bit like whipped cream. The jelly used for mousse is animal glue and needs to be preserved at low temperature.
Refer to the above content: Baidu Encyclopedia-Mousse Cake