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Mousses - Warm or Cold Mousses - Basic Rules
The basic rules for cooking any type of mousse.
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Your chosen ingredients.
1. Weigh your main ingredient (i.e.) raw chicken, pheasant, salmon – your imagination is the only limitation.
2. For each 1lb/500g of your main ingredient you can use 1 pint/500ml of liquid (in total) – less use less if either your main ingredient has a mild flavour, or if you like a very definate flavour.
3. This liquid can be all cream (as for Spinach Mousse q.v.); or this could be partly replaced with a little White Wine for Salmon Mousse, or perhaps Port or a little Red Wine for Pheasant.
4. For each ¼ pint/100ml of liquid, you will need 1 medium Egg – so for 1 pint of liquid, you'll need 4 medium eggs.
5. It's important to know your oven! Cooking ramekins of mousse at 180ºC/350ºF/Gas 4 on most ovens – works perfectly.
To many eggs will make the mousse too firm, too few and it either won’t set or will be very delicate.