Sauce that will stay liquid when frozen?

[Bruiser]

I'm making lemon mousse domes that I would ideally like to fill with a sauce/ syrup that won't completely solidify when the domes are frozen.

The idea is that when you cut into them the sauce would flow out onto the plate.

Any ideas?

Thanks!

[gfweb]

Sugar + alcohol would stay liquid if not chilled too cold. Separation might be an issue.

[rickster]

Something with alcohol/liqueur in the sauce would be an obvious choice.

Edited October 27, 2011 by rickster (log)

[Lisa Shock]

Something made with alcohol should do the trick. Some sort of coulis with a high-proof liqueur or flavorful spirit (rum, whiskey, akvavit, etc.) should do the trick.

[pastrygirl]

I wonder how well that would hold. Would the sauce soak into the mousse as it sits in the freezer? I'm thinking mousse is going to be pretty porous. It would have to not be too liquid, or it could be a pain to execute.

Can you make the mousse hollow and inject the sauce just prior to service? Or do something like make your dome, leave a well at the bottom, fill well with sauce, cap with a round of white chocolate, and invert onto the plate when ordered?

Edited October 27, 2011 by pastrygirl (log)

[ChrisTaylor]

What if you freeze the sauce into little cubes using liquid nitrogen (I've never done this--it just came up when a pastry chef friend and I were discussing booze-filled chocolate desserts, so maybe it wouldn't work as well as we imagine) and then make the rest of the mousse as normal. Place the little frozen cubes of sauce inside the mousse domes. At 'normal' freezer temp., the centres will thaw into liquid.

[Lisa Shock]

Or, you could make the centers for the bonbons that are usually the mini liqueur bottles (in a different shape) and try placing them inside the mousse, either in a chocolate shell or not.

[dcarch]

Wouldn't that freeze you tongue?

dcarch

[pastrygirl]

Or, you could make the centers for the bonbons that are usually the mini liqueur bottles (in a different shape) and try placing them inside the mousse, either in a chocolate shell or not.

Starch molded?

[lesliec]

I think you have a few possibilities here.

A 'coulant' works more or less the way you describe. The sauce essentially forms part of a dough or cake mix which is frozen; when you cook the balls of whatever-it-is the outside cooks but the inside melts just enough to become runny.

Another method, of which I have no personal experience, might be methylcellulose. I understand it works as a thickener which is solid at high temperatures but 'melts' as the temperature drops.

[Lisa Shock]

Or, you could make the centers for the bonbons that are usually the mini liqueur bottles (in a different shape) and try placing them inside the mousse, either in a chocolate shell or not.

Starch molded?

Yep! It just occurred to me that those are very liquid centers and would be fairly difficult for a diner to figure out how it was done -not something people do at home every day.