Eggs, cream and more eggs and cream! Today was all about custards, puddings, and mousses. We learned about the base for each and how to change the flavors. Chef Janine Sciarappa shared her recipes and knowledge with us.
There are three types of puddings:
-starched thickened
-baked
-steamed
There are two types of custards:
-stirred - stirring while cooking and remains pourable
-baked - not stirred and sets up firm
A custard is a liquid set by coagulated egg protein.
- 1 egg to 1 cup liquid (milk, cream), 2 T sugar
- if you add more eggs will be richer - for every egg you must add 2 T of sugar
Mousse is a soft creamy dessert made fluffy by adding whipped egg whites or whipped cream
- base of custard sauce/curd + whipped cream/egg whites
Important to note, use pasteurized egg whites when not cooking them.
Tips:
-never add vanilla while on stove bc will evaporate
-don't add chocolate directly over heat, the bottom will burn
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| Chocolate Pots de Creme |
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| Coconut Lime Panna Cotta |
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| Chocolate Malt Panna Cotta |
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| Torta di Ricotta |
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| Chocolate Mousse |
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| Rasberry Clafouti |
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