[Sca-cooks] Le Gateau Victoire Chocolat, Mousseline
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sat Nov 21 03:12:21 PST 2009
On Nov 21, 2009, at 1:05 AM, Kingstaste wrote:
> Well, ganosh wasn't quite the right description either, it having more of a
> mousse-like texture. Mousseline seemed closer.
Especially if the cream is whipped, which in ganache (I looked at what you wrote above for quite a while, had just woken up, and wondered for several minutes what eggplant had to do with any of this) it usually isn't, AFAIK.
Adamantius
> -----Original Message-----
> From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
> [mailto:sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org] On
> Behalf Of Phil Troy / G. Tacitus Adamantius
> Sent: Friday, November 20, 2009 10:23 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Le Gateau Victoire Chocolat, Mousseline
>
>
> On Nov 20, 2009, at 8:41 PM, Stefan li Rous wrote:
>
>> <<< I would accept mousseline as an appropriate term. Thanks!
>> Christianna >>>
>>
>> Oh, and while you can find these recipes using the entire recipe name
> "mousseline" by itself gets you definitions of sauces, filmy fabric and
> other items but not rich, chocolate cakes.
>
> Things that are classified as mousseline generally contain whipped cream
> (fancifully supposed to look like white muslin cloth) for a lightened
> texture, or as a garnish.
>
> Adamantius
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> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
> -- Rabbi Israel Salanter
>
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