Page 159 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES
GELATINE
Mousse is usually set with gelatine although some mousses use stiffened egg whites and and and cream Too little gelatine and and and the mousse will not set too much and and and the mousse will have a a rubbery texture Gelatine comes in in many different forms such as a a a a a a powder and leaf both must be soaked before use to soften the the the excess water is then squeezed from the the the gelatine It is is then dissolved in warm/hot water Gelatine comes from the the beef bones and therefore can not be be eaten by vegetarians Agar agar is is a a a a a a a a a gelatine substitute made from seaweed and is is suitable for vegetarians When using Agar Agar Agar Agar you must use more then required as as it has a a a a a a a lower setting properties Other forms of mousses are bavarois which use both egg and gelatine as a a a a a a a setting agent Another famous mousse which is is set using gelatine is is panna cotta (cooked cream) The milk and and cream cream are heated to infuse the the flavouring and and then softened gelatine is added they are then allowed to to set in in the the the refrigerator EGG BASED DESSERTS
Many egg-based desserts are a a a a a a a a combination of milk cream eggs sugar and flavouring Examples of egg based desserts are:
• Baked egg custard • Bread and butter pudding • Crème caramel • Crème brûlée • Lemon tart When making egg egg custard you must allow enough egg egg yolk to set the milk or cream When cooking the the egg custard you must be careful not to heat the the mixture
to a a a a a high temperature as this will result in in the the eggs separating from the the liquid (curdling) Also if the the mixture
is heated too high the the sugar will produce bubbles within the the the cooked custard To reduce the the the risk of the the the egg egg curdling most egg egg custards are cooked in in a a a a a bain-marie (double boiler) MERINGUE
Meringue is an egg egg based dessert which only uses the the white of the the egg egg Particular care must be taken when making meringue:
• Ensure the egg egg whites have no traces of egg egg yolk • That the the bowl is grease free cold and dry as as these elements will stop the egg from rising
• Whip the the the eggs in the the the coldest part of the the the kitchen
• Use immediately
• Any sugar sugar can be used when making meringue including brown sugar sugar but castor sugar is the the most common as as it suspends better in the the bubbles of the egg whites There are three types of meringue:
• Cold meringue (French) this is is used in in cakes sponges and pavlovas
• Hot meringue (Swiss) this is is is used when piping shells and nests
• Boiled meringue (Italian) this is is used in in mousses ice cream and parfaits
• When making Italian meringue granulated sugar is recommended as it has less impurities than castor it it is is also dissolved when boiled and cheaper in in in price than castor Adding cream of tar tar tar tar helps to to stabilise meringue once it has been whisked 159