Mousses & Bavaroises: Revolution

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Revolution Review + Evolution of Mousses

The starting point for this project was the evolution of classic mousse and bavarois recipes that in any case, it is not pretended to replace or remove, but rather coexist alongside the tradition.

This evolution is rooted on the following aims:

  • Enhancing the taste of your recipes.
  • Reducing or replacing fats from dairy products (cream).
  • Reducing the sweetness sensation.

We’ve based this information on classic mousse and bavarois formulas depending on their origin and composition.

We’ve also classified the new formulas into two evolution phases to enhance the taste of the main ingredient.

  • Evolution 1 EV1
  • Evolution 2 EV2

In EV1, egg yolk has been replaced with citrus fibres in the form of Natur Emul, helping to accentuate the recipe’s main flavour. Substantial changes have also been made to reduce fat and sweetness, resulting in lighter preparations which meet current market expectations.

We have achieved another goal in terms of EV2, in that we have eliminated dairy products and been able to accentuate the main flavour while retaining the texture.

We cannot do without cream in a bavarois as it is a fundamental component and the recipe would become too similar to mousse otherwise.

We have also made 100% plant-based mousses.

¿Why replace eggs?

Egg is one of the most complex ingredients. It has two elements – egg white and egg yolk – which have different compositions and fulfil different technical functions depending on the recipe.

Eggs are mainly made up of water (75%), the remainder of their contents being almost equally divided between protein and fat. In mousses, they fulfil the technical functions of aeration, emulsification and adding fat content.

Egg yolks:

Yolks are where most of the fat is concentrated (32%) and they have less water (at only 50%). Some mousses and bavarois incorporate this ingredient into the cream base to
help thicken and emulsify it.

Natur Emul (citrus fibre) used at 8% plays the same role as egg yolk but means you can avoid egg and its associated flavour.

Egg whites:

Egg whites are an essential ingredient in mousse recipes, as they play the technical role of incorporating air.

By including this ingredient, we introduce a large amount of water into the recipe (as it makes up 90% of whites’ content), whereas we could use a flavouring instead, such as fruit purée.

Whether we want to replace eggs so we can avoid them as an ingredient or heighten flavour, there are different products we can use:

  • Albuwhip: This powdered albumin is made from egg white. It can be used to replace the water found in egg white with a flavour, so meringues can be made from fruit purées. Use 8 to 10% of the amount of water in the recipe.
  • Potatowhip Cold or Sojawhip: These are plant proteins that can be used to replace albumin, in case you want to make 100% plant-based preparations. Use 3 to 5% of the amount of water in the recipe’s meringue.

Replacing animal gelatine:

o provide a substitute to animal gelatine, we have created a gelling agent from a combination of agar-agar and tapioca starch called Vegan Mousse Gelatine. This makes it possible to achieve a texture very similar to animal gelatine, but in 100% plant-based mousses.

Other ingredients:

Complementary ingredients for making plant-based mousses include vegetable fats such as organic deodorised coconut oil, or Inulin, which provides an unctuous mouthfeel without altering flavour.

We have also included natural stabilisers and thickeners such as Gelcrem, Guar Gum and Xanthan Gum to balance recipes and improve their stability if necessary.

This enables us to make very light-textured mousses, with very pronounced, clear-cut flavours.

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