There are many different types of mousse you can make by using a custard base or whipping cream base. By infusing different flavors into your mousse, you’re able to make a few different types of desserts. You can make layered mousse and make it into an entremet, or dome cake. Try experimenting with a couple different types of mousse and topping it with a mirror glaze to be a bit more fancy.
Lemon mousse is made by adding fresh lemon juice and lemon zest to the mousse. If you’re wanting to make a dome shaped lemon mousse, the center portion can be lemon curd. Around the lemon curd would be lemon mousse. This gives the cake a tart, flavorsome lemon flavoring that would go well with a serving of whipped cream.
Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water. This creates a raspberry sauce. The raspberry sauce is strained to remove the seeds of the raspberries, and only have the infused raspberry sauce left. The gelatin is added to create a thickened texture. The raspberry sauce is then adding to folded stiff peaks whipped cream and chilled to create a decadent raspberry mousse. Raspberry mousse typically is perfect on it’s own, or serve a small piece of milk or dark chocolate with it.
Blackberry mousse can be made in the same way raspberry mousse is made. Blackberry mousse can also be made by adding pureed blackberries and hot water in a blender and mixing together. The blackberries must be strained and then the remaining blackberry sauce is infused into vanilla pastry cream after thickening the custard.
Blueberry mousse can be prepared by mixing pureed blueberries with bloomed gelatin. The blueberry gelatin mixture is mixed with melted white chocolate chips. This gives the blueberry mousse a creamier texture. The blueberry mousse is thickened with stiff peaks from whipping cream that are folded in and chilled.
Honey mousse can be easily made by mixing whipping cream, honey, and chocolate over medium heat in a saucepan. Once combined and thickened, the rest of the whipping cream and be beaten until stiff peaks form and folded into the honey mixture to create honey mousse.
Guava mousse can be made by warming the guavas over medium heat until their juices start streaming out. The guava juice needs to be strained and combined with 1 cup of water and reheated together. Add bloomed gelatin and combine with condensed milk. Condensed milk gives the guava mousse a rich flavoring. Mix together with stiff egg whites and chill until ready to serve.
Vanilla Bean Mousse
Vanilla bean mousse can be prepared by whipping cream until stiff peaks form and combining with icing sugar. Add contents from a scraped vanilla bean and fold the flavoring into the mousse. Chill the vanilla mousse before serving.
Cheesecake mousse can be made by creaming together cream cheese, icing sugar, vanilla and lemon zest. The cream cheese mixture is combined with stiff peaks whipping cream and folded together. Graham cracker crust can be made and crumbled on the top of the cheesecake mousse for more of a traditional cheesecake flavor.
Durian mousse can be prepared by removing the insides of the Durian seeds. Puree the insides of the durian. Mix whipping cream and icing sugar until stiff peaks form, then fold the pureed durian into the durian mousse.
Chocolate mousse can be made a few different ways. One way to make chocolate mousse is by mixing egg yolks and sugar together until light and fluffy. Warm heavy cream in a saucepan until simmering, not boiling. Temper the eggs by slowly adding warm cream until fully combined. Whisk the mixture vigorously as it’s slowly coming together, as to not cook the eggs. Warm the cream and egg mixture over medium heat until it thickens. Remove the mixture from the heat source and whisk in chocolate and vanilla extract. Strain the mixture and chill. Remove the mixture once chilled and fold in whipped cream that has formed stiff peaks. Chill and serve chocolate mousse with some chocolate scrolls on top.