Gelatine mousse cake is releasing water

[Carolina]

Hi,
I made a mousse entremet and something really strange happened.... it released a lot of water when I defrosted it. The cake still kind of held his shape bur everytime I looked at it there was water like 3 table spoon each time. We keept it for 3 days and everytime there was water at the bottom. Does someone know why?
it was a mousse cake with miroir glaze.

thanks a lot,

carolina


Here are the ingredients.

Mousse
Gelatin in cold water (if powder 4/5 tablespoons of water)
English custard: 1/2 liter of milk, 100 gram of sugar, 3 vanilla pods and 5 egg yolks.
Heat milk + vanilla Towards 65 degrees
Sugar + eggs to be blanched
Put a little milk in the eggs to temper
Put everything back in a saucepan and heat to 82 degrees
Add gelatin 9 grams (i used powder gelatin)
Cool 20 degrees ==> in the fridge it takes about 1h15
Whip up 1/2 liter cream
Add the custard

Mirror glaze
powder gelatin 5gr still powder gelatin
50 gr of water
100 gr sugar
100 gr glucose
100 gr white chocolate
50 gr condensed milk
Coloring a knife point

 

[Norcalbaker59]

Hi,
I made a mousse entremet and something really strange happened.... it released a lot of water when I defrosted it. The cake still kind of held his shape bur everytime I looked at it there was water like 3 table spoon each time. We keept it for 3 days and everytime there was water at the bottom. Does someone know why?
it was a mousse cake with miroir glaze.

thanks a lot,

carolina


Here are the ingredients.

Mousse
Gelatin in cold water (if powder 4/5 tablespoons of water)
English custard: 1/2 liter of milk, 100 gram of sugar, 3 vanilla pods and 5 egg yolks.
Heat milk + vanilla Towards 65 degrees
Sugar + eggs to be blanched
Put a little milk in the eggs to temper
Put everything back in a saucepan and heat to 82 degrees
Add gelatin 9 grams (i used powder gelatin)
Cool 20 degrees ==> in the fridge it takes about 1h15
Whip up 1/2 liter cream
Add the custard

Mirror glaze
powder gelatin 5gr still powder gelatin
50 gr of water
100 gr sugar
100 gr glucose
100 gr white chocolate
50 gr condensed milk
Coloring a knife point

if you in fact cooked your custard base to 82°C the custard should have stabilized.

My guess is the whipped cream is the culprit. Something is causing it to break down.

Why are you freezing the mousse solid and defrosting it?

 

[Carolina]

Hi! Thank you for your answer. Because to glaze the cake with mirror glazing you need a frozen cake for the glaze to hold.
Why do you think it is the whipped cream?

thanks

carolina

 

[Norcalbaker59]

Hi! Thank you for your answer. Because to glaze the cake with mirror glazing you need a frozen cake for the glaze to hold.
Why do you think it is the whipped cream?

thanks

carolina

no you don’t need a freeze it solid. It just needs to be chilled enough to hold its shape.

Whipped cream is a foam; a foam is a suspension of gas in another substance. In this case it’s air suspended in water. It is very unstable. When it breaks down, it releases it water.