FAQs

How to make Hot transparent savory mousse with Carrageenan?

600 mL water

4.2 g carrageenan (0.7%)

0.4 g konjac (0.07%)

3 g maltitol

0.2 g xanthan (0.03%)

1 soup cube or 80 g meat juices or juices from a meat dish with a bouquet garni

Mix all dry ingredients (except xanthan) and add liquids. Heat all ingredients to close to boiling point 

 (80 °C) for a few minutes. Use power blender to avoid lumps. Strain if using herbs. Leave solution to
 set. Blitz the gel in a mixer with the pinch of xanthan. The gel will yield some water so you don’t have to add any.

Strain through a mesh size suitable for the nozzle and pour into dispenser. Use 1 to 2 gas canisters following makers guidelines.

This mousse will be quite heat resistant and can be served hot or warm (40-50 °C max.).

By changing slightly the amounts of xanthan, you can easily modify viscosity and texture to get the best mousse.