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Mousse Desserts

The technique of preparing mousses is explained in a simple way, so that anyone can make them even if you do not have a professional kitchen or specialized equipment.

The technique of preparing mousses is explained in a simple way, so that anyone can make them even if you do not have a professional kitchen or specialized equipment.

Dina Alsina will explain to you the fundamental role that cream plays in these types of preparations. She will also showcase the line of specialized creams offered by the Ken-Foods brand, including blends, vegetable creams, and different fat percentages. The idea is to provide you with the necessary information to assess which cream is most suitable for each preparation. 

We will use different methods and ideas so that you can choose which one attracts you the most for each occasion: with or without sponge cake, in a mold or in a glass… we will explore the classics and others which are more original versions!

At the end of this online course, you will be able to:

  • Identify the characteristics of each type of cream and specify them for each preparation.
  • Understand the perfect point for whipping cream, egg whites or egg yolks to facilitate their incorporation in mixtures.
  • Understand measurement systems for ingredients or pastry preparations, such as bloom and baumé degrees.
  • Know how the incorporation of gelatin affects preparations.
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Course Syllabus

Course Content

Chapter 1 - Presentation of the course
Chapter 2 - Cream
Chapter 3 - Introduction to the world of mousse
Chapter 4 - Forest Berry
Chapter 5 - Classic Chocolate Mousse
Chapter 6 - Natural Mango Mousse
Chapter 7 - Vianesa Cup
Chapter 8 - Coco Loco
Chapter 9 - Barbie Cake
Before you go

Simple recipes based on a cream mousse, with no complicated procedures.

What you'll learn

Forest Berry: An eye-catching cake. Around the mousse we find a gioconda sponge cake decorated with a cigarette paste design.

Chocolate mousse: A classic recipe that can be found in any restaurant. The versatile dessert that everyone loves

Mango mousse: As natural as it gets. Quite light and with mild flavors.

Copa Vianesa: In honor of the Vianese cows of Galicia, this dessert highlights a spiced flavor of  a carrot puree. It’s a very smooth mousse, best served in a glass to appreciate the visual effect. 

Coco Loco: Perfect to take to the beach or any outing. We use sphere molds to shape it and a very special coating that simulates the hairs of a real coconut.

Barbie cake: A trendy dessert that will inspire you to make themed mousses for birthdays or events. The main flavor is white chocolate mousse with a pink/red velvet filling, and can be colored as desired.

Who is it for?

Anyone who wants to learn how to make a straightforward mousse, but at the same time, with a very visual and creative presentation.

Recommended equipment

  • Semi-sphere molds
  • Strips of acetate
  • Strainer
  • Cups
  • Silpat
  • Spatulas
  • Clear film
  • Turmix or immersion blender
  • Oven
  • Freezer

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See what our Members are saying

Todo conteúdo é importante.

Gostei de tudo,superou a minha espetativa.

Catarina Sousa

This course provides a detailed understanding for making various types of mousses

I really liked the chocolate mousse section. It's a really simple process, but instead of using catanias as decoration, would it be good if i used ferraro rochet instead?

Cash Barnes

The Mousse

I have been delighted to know how the mousse is made, I am working on my first mousse using one of your recipes. Thank you, Chef, for sharing.

Erin Brown

The best way to improve your mousse technic

Highly recommended to learn and revise your technic

Jacob Karpov

sapori nuovi

fantastico

Luigi Barbolla

Mousse without gelatin

Very informative. Step by step video. 70% chocolate or more no need for gelatin is a great note!

Logan Burton

Meet your Instructor

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Creative Technical Advisor at Ken-Foods

Pastry chef and technical coordinator of the firm CSM Ingredients in Spain. She is distinguished not only by her knowledge, but also by her exceptional customer service.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 40 min de vídeo HD
  • 6 recipes
  • 40 lessons
  • Recipe book
  • 8 Quizzes
  • Certificate

Available languages

  • English, Español (VO), Français
  • English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
Level
  • Medium

Ratings and Reviews

4.9
Avg. Rating
296 Ratings
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What's your experience? We'd love to know!
Jacob Karpov
Posted 2 weeks ago
The best way to improve your mousse technic

Highly recommended to learn and revise your technic

×
Preview Image
Millerleidy Arango
Posted 4 weeks ago
calificacion

Este curso se ve interesante.

×
Preview Image
Luigi Barbolla
Posted 1 month ago
sapori nuovi

fantastico

×
Preview Image
Logan Burton
Posted 1 month ago
Mousse without gelatin

Very informative. Step by step video. 70% chocolate or more no need for gelatin is a great note!

×
Preview Image
Catarina Sousa
Posted 1 month ago
Todo conteúdo é importante.

Gostei de tudo,superou a minha espetativa.

×
Preview Image
Erin Brown
Posted 2 months ago
The Mousse

I have been delighted to know how the mousse is made, I am working on my first mousse using one of your recipes. Thank you, Chef, for sharing.

×
Preview Image
Simona Preda
Posted 2 months ago
missing translation

Some of the content is not translated in English so I could not follow it entirely.

×
Preview Image
Nathaly Trottier
Posted 2 months ago
Erreur et la co servation

J'ai adorée les conseils vraiment utiles.

×
Preview Image
Cash Barnes
Posted 2 months ago
This course provides a detailed understanding for making various types of mousses

I really liked the chocolate mousse section. It's a really simple process, but instead of using catanias as decoration, would it be good if i used ferraro rochet instead?

×
Preview Image
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