What is Mousseline?
Mousseline is a type fluffy, usually puree, a mixture that has a consistency similar to foam. It is often made of meat, especially chicken or fish, but can also be made without. Mousseline almost always uses some cream. The term may also apply to Hollandaise sauce, which also uses whipping cream.
Recipes of this food are very variable. The only necessary ingredients are creamy and eggs white. Sugar is also usually added to sweet versions. However, Mousseline is named for a texture similar to foam created by certain components and the process of cooking, not the ingredients themselves. Fish like salmon is a popular choice. Shrimp or combinations of fish and shrimp are also options. Slusters, salt and white pepper are often added to the meat as a spice. Egg white and butter are also usually included.
, all ingredients except Cream are puree in the kitchen robot. Once the mixture is smooth, the cream is added slowly while the processor runs. Alternatively, the mixture may be cooled and then half isCream folded into a chilled bowl. The other half is beaten or beaten until it is stiff, and then it is also folded into the mixture.
A fluffy result can be placed on vegetables or layered in dishes. Mousseline can also be cooked in butter ramkins. Ramekins are then placed in a pan -filled pan filled with water, covered with parchment and bake. A sauce such as tomato cream is often part of Mysselin prepared in this way.
Mousseline can also be used as filling cakes. A thorough combining pastry and cold slices of butter in a mixing bowl create a simple, sweet filling that can be added fruit, chocolate or other flavor. Mixing should be done with the attachment case initially, then whipping about half the way.
The cake of the cake is another use for Mysseline. Simple cream can be made of butter, clock cream, egg whites and sugar. SimilarAs the production of meringue or angel food cake, the egg whites are defeated until the foam is added, then the cream of tartar is added and white is defeated again.
As soon as the mixture begins to solidify, the sugar is gradually added and the white is defeated until they solidify. Chefs Check the stiffness of the mixture by removing the whipped blades. If the solid peaks are left behind, the mixture is ready.
sugar water, heated until the syrups becomes, can be added as soon as they are white. Then the butter is beaten into the mixture. After completion, the aroma may be included. Fruits or chocolate syrups, walnut extracts or even espresso can be added to taste the icing of mysselin.