Fruit mousse combines an acidic aqueous fruit phase with an aerated dairy or meringue component. Fruit type changes water, acidity, fibre and solids, so one formula cannot simply accept every purée unchanged.

What to do in practice

  • Evaluate the purée's acidity and solids.
  • Use enough structure for slicing without making the mousse elastic.
  • Combine phases at temperatures that preserve both emulsion and aeration.

If it is going wrong, check these first

  • Replacing one fruit purée with another without adjustment
  • Adding hot fruit base to whipped cream
  • Using gelatin to compensate for an otherwise unbalanced formula