1. For the list of ingredients:
* The amount of gillydine may be insufficient. Ghirardine is a key ingredient in setting the mousse cake, if the amount is not enough, the mousse cake may not be able to set. It is recommended to increase the amount of Ghirardine appropriately according to the size and flavor requirements of the mousse cake.
* The formula may contain proteolytic enzymes. Proteolytic enzymes will break down the animal proteins in the Guylian, causing it to lose its coagulability. If the recipe contains proteolytic enzymes, you will need to heat the puree containing the proteolytic enzymes to boiling to destroy the proteolytic enzymes so that the Guylian can set properly.
2. In terms of preparation steps:
* Refrigerating or quick-freezing time may not be enough. The mousse cake needs to be refrigerated or frozen for a certain period of time in the normal preparation steps in order to solidify the Ghirardine. If the chilling or freezing time is not enough, the mousse cake may not be able to set. It is recommended to extend the chilling or freezing time during the preparation process.
* The gillydine may not have been prepped properly. If you are using Gilead powder, you need to pre-soak and hydrate it with cold water about 6 times the weight of the Gilead powder first so that the Gilead can work better. If the Gilead is not pre-treated properly, it may affect its coagulation.
* Gilead may be overheated. Girardin loses its coagulability when it is overheated. Therefore, you need to control the heating temperature of the gillydine when making the mousse cake, and the optimal temperature is usually around 60 degrees.
In summary, if the mousse cake is still not set after 6 hours of refrigeration, you need to check both the list of ingredients and the preparation steps. You can adjust the amount of gillette appropriately, make sure the recipe does not contain proteolytic enzymes, and pre-treat the gillette correctly. Meanwhile, you need to strictly control the heating temperature and refrigeration or quick-freezing time of the giletto during the production process to ensure that the mousse cake can be properly knotted.