Mousse
For many things, what is good always remains relevant. The mousse. At first glance a perhaps somewhat outdated technique, one that seems to have been replaced by modern techniques with the use of a whipping-cream canister and/or new gelling agents. But it is the most classic way to give structure to a dish.
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We developed six savoury recipes with classical whipping cream. We used 3D moulds, a rational way to make tight quenelles in large numbers. As a basis we use a powerful fond or coulis, made from products that still too often end up in the garbage bin.
Discover the step by step technique of our mousse of smoked eel
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Serves 30
300 ml Debic Cream 35%
700 ml eel stock
14 g gelatin
6 g salt
1 g lemon zest
Eel stock
1500 ml fish stock
100 g shallot
150 g fennel
100 g leek, white
200 ml white wine
250 g skin and bones of smoked eel
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Step 1
Put the bouquet of vegetables together with the skin and bones of the smoked eel in a pan, deglaze by the white wine and reduce to half. Add the fish stock and leave to infuse for 30 minutes. Pass through a cheese cloth and reduce to 700 ml.
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Step 2
Add the pre-soaked gelatin. Place on ice and cool to room temperature.
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Step 3
Whip the cream into soft peaks, add a small portion of the cream to the eel stock and gelatin mixture. Mix to a homogeneous mass. Fold in the remaining cream with a spatula. Add the lemon zests and season to taste with salt.
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Step 4
Transfer to a piping bag and portion into the 3D moulds. Leave to set in the refrigerator and freeze in the shock freezer at a minimum of -20°C.
Step 5
Let the quenelle thaw in the refrigerator and finish the mousse with smoked eel, yogurt, coulis of cucumber and spinach, green herbs.