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 At first glance a perhaps somewhat outdated technique, one that seems to have been replaced by modern techniques with the use of a whipping-cream canister and/or new gelling agents.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.
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
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
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.
Step 2
Add the pre-soaked gelatin. Place on ice and cool to room temperature.
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.
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.
