Pointers to develop apple mousse with albumin
Posted 05 February 2013 - 04:57 AM
I'd start from the recipe from sosa.cat for albumin based lemon meringue:
125 gr lemon juice
250 gr sugar
11 gr albumin
I will adjust the sugar down because apple juice is less acidic than lemon. I do not have too much time to experiment so I would be grateful for general guidelines on proportions between sugar, cream, juice and gelatin.
I suspect I also need to add some citric or malic acid to prevent the juice from browning. I'd prefer to use malic acid, are any reasons to use citric acid here rather than malic?
Thanks in advance
Posted 05 February 2013 - 05:11 AM
You might also want to use honey in place of some of your sugar (unless the flavour would be an issue); a recent issue of Cook's Illustrated noted that there is a compound in honey that effectively (i.e. as per their tests) keeps apples from browning.
Posted 08 February 2013 - 05:44 AM
400g apple juice (30-50% gives a good apple flavour)
- Egg white powder as needed
- Acid as needed
Normally, it'd be worth mentioning that, because apple juice isn't a viscous liquid, you'd want to wait till it's really starting to jellify before adding the whipped cream. In this case, it may not be as important unless you were really trying to maximise the volume.
This mousse would technically count as a low fat mousse (approximately 17.5% of it being fat). Due to this, and the lack of any emulsifiers (normally coming from egg yolks) - the flavour and creamy texture won't sit on the tongue much longer than the actual mousse does.
Edited by HQAntithesis, 08 February 2013 - 05:46 AM.
Posted 11 February 2013 - 01:44 PM