Incorporate the whipping cream to the fruit pulp to prepare fruit mousses, Bavarian.
Whipping Cream
The cream is whisked to soft peaks in a mixing bowl and is well chilled ( 4°C / 39°F).
Place the gelatine in cold water to soften it.
Dry the gelatine then put it in a small amount of the fruit, which has been heated beforehand in a saucepan.
Remember to add sugar to counter the acidity of some fruit.
Melt the gelatine by mixing with a spatula.
Place the warm fruit pulp (with the gelatine mixed in) in a glass container.
Mix in the rest of the cold fruit pulp with the warm (cold onto warm).
Mix 1/3 of the cream in with the fruit.
Blend in the rest of the cream to this fruit/cream mixture using a spatula.
Pipe (using an icing bag) into glass mousse dishes or dessert moulds, depending on the recipe and your preferences. Remember to chill them afterwards to set.