Mousse Desserts
The technique of preparing mousses is explained in a simple way, so that anyone can make them even if you do not have a professional kitchen or specialized equipment.
Creative Technical Advisor at Ken-Foods
The technique of preparing mousses is explained in a simple way, so that anyone can make them even if you do not have a professional kitchen or specialized equipment.
Dina Alsina will explain to you the fundamental role that cream plays in these types of preparations. She will also showcase the line of specialized creams offered by the Ken-Foods brand, including blends, vegetable creams, and different fat percentages. The idea is to provide you with the necessary information to assess which cream is most suitable for each preparation.
We will use different methods and ideas so that you can choose which one attracts you the most for each occasion: with or without sponge cake, in a mold or in a glass… we will explore the classics and others which are more original versions!
At the end of this online course, you will be able to:
- Identify the characteristics of each type of cream and specify them for each preparation.
- Understand the perfect point for whipping cream, egg whites or egg yolks to facilitate their incorporation in mixtures.
- Understand measurement systems for ingredients or pastry preparations, such as bloom and baumé degrees.
- Know how the incorporation of gelatin affects preparations.
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Course Syllabus
Course Content
Chapter 2 - Cream
Chapter 3 - Introduction to the world of mousse
Chapter 4 - Forest Berry
Chapter 5 - Classic Chocolate Mousse
Chapter 6 - Natural Mango Mousse
Chapter 7 - Vianesa Cup
Chapter 8 - Coco Loco
Chapter 9 - Barbie Cake
Before you go
Simple recipes based on a cream mousse, with no complicated procedures.
What you'll learn
Forest Berry: An eye-catching cake. Around the mousse we find a gioconda sponge cake decorated with a cigarette paste design.
Chocolate mousse: A classic recipe that can be found in any restaurant. The versatile dessert that everyone loves
Mango mousse: As natural as it gets. Quite light and with mild flavors.
Copa Vianesa: In honor of the Vianese cows of Galicia, this dessert highlights a spiced flavor of a carrot puree. It’s a very smooth mousse, best served in a glass to appreciate the visual effect.
Coco Loco: Perfect to take to the beach or any outing. We use sphere molds to shape it and a very special coating that simulates the hairs of a real coconut.
Barbie cake: A trendy dessert that will inspire you to make themed mousses for birthdays or events. The main flavor is white chocolate mousse with a pink/red velvet filling, and can be colored as desired.
Who is it for?
Anyone who wants to learn how to make a straightforward mousse, but at the same time, with a very visual and creative presentation.
Recommended equipment
- Semi-sphere molds
- Strips of acetate
- Strainer
- Cups
- Silpat
- Spatulas
- Clear film
- Turmix or immersion blender
- Oven
- Freezer
Course recipes
In this course you will learn
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Meet your Instructor
Creative Technical Advisor at Ken-Foods
Pastry chef and technical coordinator of the firm CSM Ingredients in Spain. She is distinguished not only by her knowledge, but also by her exceptional customer service.
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Every course includes a downloadable recipe book
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The Mousse
I have been delighted to know how the mousse is made, I am working on my first mousse using one of your recipes. Thank you, Chef, for sharing.