Using Gelatin to Stabilize Mousses

Voice-over: "Gelatine can help stabilize the mousses." Proper gelatin technique prevents runny results. The process involves careful measurement and timing. One baker explained: "So this here is a little bit of double cream and gelatin. We're going to put our strawberries." However she immediately regretted her proportions: "Wish I'd put more gelatin in this." Insufficient gelatin creates texture problems - judges noted mousses that were "a bit soft" or hadn't set properly. The gelatin must be bloomed dissolved completely and incorporated at the right temperature to avoid lumps. Too little gelatin produces runny consistency; too much creates rubbery texture. Chilling time also matters - mousses need adequate setting time but can over-soften if left too long.