2h 30min

Fruit Mousse

A fresh tasty dessert, easy to prepare, perfect for your summer dinner.


Fruit purée (peaches, apricots, strawberries, melon, bananas, pears, etc.)   500 g
Fresh cream   350 g
Italian meringue   200 g
Sheet gelatine (optional)   12 g


Moulds or cups
Blast chiller

Follow These 3 Steps to Start

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Mix the fruit purée with the meringue and the partially whipped cream.

Spoon into individual moulds or cups and use a blast chiller, if available, to blast chill to +3°C.

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Refrigerate for at least 2 hours before serving.

The cook’s secrets

If you intend to serve the mousse as a moulded torte, dissolve the gelatine in a cup of warmed purée and then mix with rest before proceeding with the recipe as above.

 Household blast chillers

Blast chillers for household use are available on the market. They are compact instruments about the size of a normal microwave oven, with several very useful functions for healthy preparation of foods:

  • Blast chilling to +3°C. Immediately after cooking, the hot food is closed in the device that has already been cooled in advance. The temperature shock blocks evaporation so that the organoleptic characteristics and properties are preserved.
  • Quick freezing to -18°C. The water contained in the food freezes rapidly into micro-crystals that do not lacerate the cell membranes and fibres of the food, thereby preserving its organoleptic properties.
  • Controlled thawing. This makes it possible to reduce thawing time safely, to prevent bacterial proliferation and maintain control in the case of an emergency.
  • Cooling drinks.
  • Slow cooking at low temperature. This is one of today’s most refined techniques, heretofore available only in the best restaurants!
  • Sour dough leavening. Allows for perfect leavening at a constant temperature, with the natural humidity of the dough itself.



Blast chilling: using a blast chiller to quickly reduce the temperature of a food or dish to refrigerator temperature. The temperature must be above 0 °C. Otherwise, the appropriate term is blast freezing.


Gelatine: also known as isinglass, is extracted from the swimming bladder of certain fish and is sold in transparent sheets. The sheets must be softened in cold water and drained before adding to the preparation to be jellied. It is used mainly to prepare jellies, Bavarian creams, cold mousses, etc. Today, most gelatine on sale for consumption in foods originates from the collagen obtained from pigskins and beef hides.

Italian Meringue: meringue is a mass obtained by beating egg whites with sugar (granulate, cane or confectioners), with or without heat, and other ingredients such as almonds or hazelnuts (Japanese meringue), cocoa or fruit purées. Italian Meringue is prepared by cooking sugar and water to 115 °C and then pouring this syrup in a thin stream onto the egg whites, previously beaten with sugar in the stand mixer. Then it is all beaten together at high speed until the mass has cooled. The meringue should be soft and bulging.


How Much Do You Know…?

Gelatinizing products are used in pastry to increase:

The word “mousse” is of French origin and means “foam” or “froth”.