MOUSSE MAKING
Mousse is a savory and always appreciated dish that nevertheless is shunned when it comes to actually making it. It seems difficult to make but is actually quite simple, as long as you keep a few things in mind.
1. Salt in the mousse will make the proteins in the meat or fish swell, thus absorbing more cream and stabilizing the structure of the mousse.
2. Any meat and fish that hasn't been cleaned from any connective tissue (tendons, cartilage, bone, skin) will give a disgusting grainy feel in the mousse. In other words, trim the meat with care.
3. When adding cream to the mousse, make sure that the mousse is not too hot or the fat and proteins in the cream will separate. A grainy texture is then created. Make sure that you add the cream to not so warm mousse, and add it in a steady stream while stirring.