$100.00
This course provides a comprehensive study of mousse as a foundational element in pastry arts. Students will explore the science of aeration, emulsification, and stabilization, while mastering the preparation of classic and contemporary sweet mousses. Instruction emphasizes ingredient selection, flavor balance, and textural refinement, with attention to both traditional French techniques and modern culinary adaptations.
Upon completion, participants will demonstrate proficiency in preparing a variety of sweet mousses, articulate their cultural and gastronomic significance, and critically assess modern reinterpretations within global pastry practice.
Tuesday July 28
From 6.00 pm till 9.00 pm
1. Milk Chocolate Mousse
2. Dark Chocolate Mousse
3. Orange & Chocolate Mousse
4. Lemon Mousse
5. Raspberry Mousse
6. Mango Mousse
