Comments on: Mousseketeers http://www.rootsandgrubs.com/2007/05/30/mousseketeers/ Dada, bring my beer in the living room Sun, 27 Jul 2008 00:50:30 +0000 http://wordpress.org/?v=2.6 By: mamster http://www.rootsandgrubs.com/2007/05/30/mousseketeers/#comment-23402 mamster Thu, 31 May 2007 03:06:07 +0000 http://www.rootsandgrubs.com/2007/05/30/mousseketeers/#comment-23402 <p>I used the Cook's Illustrated recipe. It's a very straightforward mousse recipe. Their "secret ingredient" is water, which I suspect you will not find groundbreaking.</p> <p>I would like to read your book, but I'm guessing it costs as much as a full set of Pralus bars.</p> I used the Cook’s Illustrated recipe. It’s a very straightforward mousse recipe. Their “secret ingredient” is water, which I suspect you will not find groundbreaking.

I would like to read your book, but I’m guessing it costs as much as a full set of Pralus bars.

]]> By: Neil http://www.rootsandgrubs.com/2007/05/30/mousseketeers/#comment-23400 Neil Thu, 31 May 2007 02:25:31 +0000 http://www.rootsandgrubs.com/2007/05/30/mousseketeers/#comment-23400 <p>What recipe did you use for the mousse?</p> <p>last month I got a new professional pastry book from Spain on Chocolate. It devotes an entire chapter to analyzing all aspects of chocolate mousse and gives recipes for nine different methods. Each recipe includes notes on best usage, ratings on flavor intensity and texture, and precise formulas for 10 different chocolates from dark 71% to white chocolate.</p> What recipe did you use for the mousse?

last month I got a new professional pastry book from Spain on Chocolate. It devotes an entire chapter to analyzing all aspects of chocolate mousse and gives recipes for nine different methods. Each recipe includes notes on best usage, ratings on flavor intensity and texture, and precise formulas for 10 different chocolates from dark 71% to white chocolate.

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