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how to fix a soft mousse?

cakemuse

By cakemuse
in Pastry & Baking

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cakemuse

cakemuse

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Just made a batch of raspberry mousse for a wedding cake. I've made it before with gelatin leaves. Used powder this time (10gr powder/20gr water) for the gelatin leaves (the conversion was correct).

It seems it has not thickened yet. Worried that it may in a bit but what happens when the cake is out at the wedding for awhile?

Any way to thicken the mousse without destroying what there is? Liquefy a bit of gelatin, add to a bit of the mousse and then add that to the rest of the batch? or?

All ideas greatly appreciated. Hate to waste the puree that I used...

Searched for related topics but did not find what I needed - or I didn't use the correct phrases :blink:

"But you have no chocolate? My dear, how will you ever manage?"

-- Marquise d Sévigné

"If I knew you were comin' I'd've baked a cake, hired a band, goodness sake..."

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cakemuse

cakemuse

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Thanks, Dean - I sort of knew that, just hoping for a solution!

"But you have no chocolate? My dear, how will you ever manage?"

-- Marquise d Sévigné

"If I knew you were comin' I'd've baked a cake, hired a band, goodness sake..."

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