Master the Raspberry Mousse with Chef Nicolas Lambert

In this instructional video class, Chef Nicolas Lambert demonstrates how to craft a smooth raspberry mousse by mixing together whipping cream, raspberry puree and crème anglaise.
Discover more pastry techniques with our Three Modern French Pastries by Nicolas Lambert Course.
Go to kica-academy.com/
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[@alihallal8160]

Amazing work and professional 👏

[@Rania-o4s8q]

merci beaucoup

[@nicolasagudelo2212]

Hello, have a question, the chef say he used raspberry evaporate 50%, but, on the recipe the grams are already evaporate or full raspberry puree ?

[@ThanhVu-qj6bp]

dear chef reduce 50% that mean this recpie we need 440 gram puree for reduce and we have 220 gram reduced raspberry puree for this recipe? thanks