I've made a mousse. What consistency should it be? Like a whip cream?, like a pudding. should it be thick, thin. It's been bothering me all night.
Thanks! Hope you guys are early birds too.

A mousse is generally light, and airy.

Mike

If I spooned a scoop, and tipped my spoon, would it be runny, stay on the spoon. I am not sure about light and airy?

If chilled it should mostly stay.

I think it should definitely stay on a spoon. I always think of mousse as being a slightly more dense, richer pudding.

mine is definately runny and was left in fridge overnight. I think I added the white chocolate while it was too warm. the recipe didn't mention to cool it, and I really didn't think about it until i started having all these problems. Is there any way to save it?

Did you fold in the ingreds, or whip them in? Did you use gelatin?

Mike

It said to stir in 1/3 of the whip cream and i did. It said to fold in the rest. I did. I did add gelatin. It said to put it in the fridge for an hour before folding in strawberries, I did. Just wanted to mention that there is white chocolate in this recipe. i am not sure if that changes things? PLEASE HELP Is there any way to fix this.
Kelly

Sorry it's taken a while to get back. I'm assuming you did whip the cream first. Did you bloom, and heat the gelatin? The WC should help it hold up, not hurt it. It sounds like it deflated. To save it, not really sure, but at this stage you can try to rewhip.

Mike

thanks Mike for all your help. Not sure what went wrong. I stuck a ton of it between my cake layers, and refrigerated for a long time. I think the strawberry chunks helped keep the cake from falling. Once I put my ganache on top it seemed to hide the problem. Thank goodness I do not sell my cakes!!! This one was for mom so no one needs to know