Mousse is made of gelatin condensed with cheese and whipped cream and can be eaten without baking. As a representative of today's high-end cakes. It should be refrigerated at low temperature in summer, and it can be stored for 3-5 days without refrigeration in winter. The most important ingredients for making mousse are agar, Geely powder, jelly powder and other jelly materials. And special mousse powder.
The development history of mousse;
Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the paste to stabilize it, improve its structure, taste and flavor, and make its appearance, color, structure and taste varied, making it more natural and pure. After freezing, it tastes endless and becomes the best in the cake.
Her appearance conforms to people's life philosophy of pursuing exquisite fashion and advocating natural health, and meets people's new requirements for cakes. Mousse cake also gives the masters more creative space.
Masters show their inner understanding of life and artistic inspiration by making mousse cakes. In the World Cup at West Point, the competition for mousse cakes has always been fierce, and its level reflects the true skill of the masters and the development trend of the world cakes.
1996 eric perez, one of the top ten western pastry chefs in the United States, led the American national team to participate in the World Cup at West Point in Lyon, France, and won the silver medal. Because of his great fame, 1997, he was specially invited to make a A Mu cake for Hillary Clinton, the wife of US President Bill Clinton, and was invited to the White House to show his skill, which caused a sensation in the baking industry at that time.