18 Oct
Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.
It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We also used Morello Sour Cherries (MSK-0299), Sour Cherry Compound (MSK-0522) and Macondo 60% Colombian Dark Chocolate by Casa Luker (MSK-3596). It was presented on the Pillow Plate (MSK-5069) for the perfect finishing touch. She piped chocolate to create the stalks.
If you are creating this make sure the mousses are frozen solid (24 hours) before you try to de-mould.
Get in touch if you would like any more details on any of these products.
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1 Comment(s)
Good evening , I need to make a pumpkin and goats cheese mousse , I’m going to spray with cocoa butter and already have the tomato moulds of there is any advice on how to get it to hold on a bed of pumpkin and beetroot pickle that would be awesome cheers Gaz
Hi Gaz - we always freeze our mousses before spraying them. The cocoa butter is waterproof, so once it's set let it defrost and then transfer to the bed of pumpkin with a pallet knife. If that's not what you were looking for just give us a ring.
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