Dina Alsina

Mousse Desserts

RECIPE BOOK

Mousse Desserts
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Dina Alsina

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duplication, copying, distribution, sale, resale and other forms of exploitation
for commercial or equivalent purposes are prohibited without the proper
authorization of its owner.
 Dina Alsina
Mousse Desserts

Content

Meet your Instructor Recommended equipment

Forest Berry Allergens
● Cigaree paste
● Gioconda Cake
● Blackberry Mousse

Classic chocolate mousse

Natural Mango Mousse

Vianesa Cup

● Milk mousse
● Carrot cream

Crazy coconut

● Inner coconut mousse

● Outer chocolate mousse

Barbie Cake

● Barbie Cake
● White chocolate mousse
● Barbie Glaze

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 Dina Alsina
Mousse Desserts

MEET YOUR INSTRUCTOR

Dina Alsina
Dina Alsina balances engineering and art in her
life, longing for travel, inspiration, and
methodical creation. Born to Barcelonan parents
with Italian heritage, she started in
pharmaceuticals, then embraced cooking and
trained in pastry in Barcelona
During her time at CANAL with Xavier Canal, her
In 2018, Ken-Foods lured her for an ambitious
project. There, Dina focuses on designing
recipes, training sta, managing suppliers,
developing products, advising customers and
designing menus.
In 2022, she launched her Online Cheesecakes
Course, marking a milestone. Dina embodies
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passion for pastry grew, marking a crucial turning passion and pragmatism in her career, combining
point. After years at Canal, she ventured into technical and artistic skills.
hotel pastry and taught at a hospitality school.

Later, her ainity for research and development

led her to dietetic pastries and a national bakery.
During her fourteen years with a multinational
company, she designed recipes and catalogs,
oered demonstrations, advised hotel chains,
and participated in fairs.
 MEET YOUR INSTRUCTOR

Dina Alsina
Mousse Desserts

Often, by using the

same ingredient but
changing the texture or
changing the technique,
you can achieve quite
dierent results.
- Dina Alsina

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 Dina Alsina
Mousse Desserts

Forest Berry
8 pax 10 min
Cigaree paste
Ingredients Preparation
● 100 g buer ● Mix everything in the order of the ingredients. Use the
● 100 g superfine or powdered sugar paddle/hook, never the whisk.
● 110 g egg whites
● 100 g sifted flour ● Spread on a silpat with the desired template.
● Violet dye
● Freeze and reserve.

Allergens
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 Dina Alsina
Mousse Desserts

Forest Berry
8 pax 30 min
Gioconda Cake
Ingredients Preparation
● 250 g eggs ● Prepare the meringue and set aside.
● 190 g sugar
● 190 g ground almonds ● Beat half of the eggs with the sugar.
● 50 g flour
● 40 g cold melted buer ● Add the ground almonds and the rest of the eggs.
Continue beating.
Merengue:
● Mix together with the meringue. Then add the sifted
● 18 g egg whites flour.
● 25 g sugar
● Incorporate the melted buer with a rubber spatula.

● Spread over the reserved cigaree paste.

● Bake at 230°C for about 7 minutes.

● Cut and line a metal ring.

● Reserve.

Allergens
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6

1 pax 30 min
Ingredients
● 50 g crushed blackberries or
raspberries
● 15 g lemon juice
● 13 g gelatin in sheets
● 200 g Italian meringue
● 250 g cream 35%.
Italian meringue:
● 280 g sugar or powdered sugar
● 85 ml water
● 165 g egg white
Allergens
Dina Alsina
Mousse Desserts
Forest Berry
Blackberry mousse
Preparation
● Prepare the Italian meringue by dissolving the sugar in
the water and bring to a temperature of about 126°C.
● Whip the egg whites until sti and add the syrup in a
thin stream.
● Soak the gelatin in cold water for 10 minutes. Strain.
● Heat half of the blackberry pulp. Mix vigorously with
the gelatin and strain again.
● Mix the lemon and the rest of the fruit with this mixture
of blackberries and gelatin.
● Carefully add the lightly whipped cream (yogurt point)
and then the meringue.
● Quickly arrange on the mold lined with gioconda
sponge cake and freeze.
● Remove from the freezer.
● Unmold. Decorate with red fruits and green leaves.
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 Dina Alsina
Mousse Desserts

Classic chocolate
mousse
10 pax 30 min

Ingredients Preparation
● 280 g 72% chocolate ● Carry out the previous steps: Melt the chocolate, semi
● 50 g eggs whip the cream, whip the egg whites.
● 120 g yolks
● 500 g cream 35%. ● Prepare the syrup by heating the sugar and the water
● 150 g syrup until it reaches the boiling point (105ºC).
● 50 g pausterized whites
● In a mixer with a whisk aachment, whisk the egg yolks
Syrup: and scald them with the hot syrup.

● 60 g water ● Carefully fold in the melted chocolate.

● 110 g sugar 30°B
● Add the cream and egg whites very carefully.
Decoration:
● Put into a piping bag.
● Catanias
● Pipe into glasses.

● Decorate with some catanias.

Allergens
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 Dina Alsina
Mousse Desserts

Natural mango
mousse
6 pax 20 min
Preparation

Ingredientes ● Prepare a metal ring with a strip of acetate. Place

● 500 g cream 38%.
● 350 g mango pulp
● 100 g powdered sugar
● 50 g pasteurized egg whites
● 20 g gelatin
● Pieces of sponge cake
● Cold gelatin for decoration
● Mango slices for serving
pieces of sponge cake in the boom and set aside.
● Carry out the previous steps: Whip the egg whites with
the sugar. Whip the cream and set aside. Hydrate the
gelatin for 10 minutes and strain.
● Heat half of the pulp and dissolve the hydrated gelatin.
Strain and mix with the remaining pulp.
● Immediately fold in to the cream, then incorporate the
egg white meringue.

● Arrange flush in the prepared mold and freeze.

● Once frozen, cover with a layer of gelatin to taste.

● Serve at refrigerator temperature.

● Garnish with a few pieces of fresh mango.

Allergens
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9
 Dina Alsina
Mousse Desserts

4 pax 20 min
Ingredients
● 72 g yolks (4 units)
● 100 g syrup
● 90 ml condensed milk
● 500 ml cream 35%.
● 1 g powdered gelatin
Syrup:
● 200 g water
● 200 g sugar
● 1 pc. lemon peel
● ½ cinnamon stick
● ½ vanilla pod
Vianesa Cup
Milk mousse
Preparation
Syrup:
● Place the syrup ingredients in a saucepan and heat
until 35º Baumé. Strain.
Milk mousse:
● Hydrate the gelatin in cold water for 10 minutes.
● In a mixer with the whisk aachment, whisk the egg
yolks and scald them with the hot syrup.
● Add the condensed milk. Let it whip and add the
gelatin.

● When it has cooled down, add the semi-whipped

cream.

● Reserve.

Allergens
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 Dina Alsina
Mousse Desserts

Vianesa Cup
4 pax 5 min + 1 h
Carrot cream

Ingredients Preparation
● 400 g boiled and mashed carrots ● Hydrate the gelatin with a lile of the carrot cooking
● 50 g sugar water.
● 30 ml honey
● 1 g powdered gelatin ● Mash the carrots together with the sugar, honey and
gelatin. Place in a piping bag.

● Serve in glasses and reserve in the refrigerator.

● Cover with the milk mousse and decorate as desired.

Keep refrigerated until ready to serve.

Allergens
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 Dina Alsina
Mousse Desserts

Crazy coconut
5 pax 30 min
Inner coconut mousse
Ingredients Preparation
● 50 g pasteurized egg whites ● Carry out the previous steps: Prepare the meringue
● 75 g sugar with the egg whites and sugar.
● 500 g Ponthier coconut puree
● 10 g gelatin ● Hydrate the gelatin in cold water and strain.
● 375 g cream 35%
● Heat half of the coconut puree and dissolve the
gelatin. Strain and mix with the cold coconut puree.

● Add the semi-whipped cream. Then carefully fold in

the meringue.

● Place in a hemisphere mold.

● Freeze and reserve.

Allergens
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 Dina Alsina
Mousse Desserts

Crazy coconut
5 pax 30 min
Outer chocolate mousse
Ingredients Preparation
● Chocolate mousse (page 5) ● Arrange the chocolate mousse in the base of the
hemisphere molds.

● Next, introduce the frozen coconut hemisphere.

Decoration:
● Complete the mold with chocolate mousse.
● Shredded coconut
● Cocoa ● Freeze.

● Coat the balls with the coconut and cocoa mixture.

Allergens
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 Dina Alsina
Mousse Desserts

Barbie Cake
5 pax 1 hour
Barbie Cake
Ingredients Preparation
● 200 g of fine flour ● Cream the buer and sugar. Mix together with the
● 5 g baking powder vanilla.
● 6 g cocoa powder
● 0.5 g salt ● Pour in the water and oil.
● 60 g oil
● 163 g sugar ● Next, mix the flour with the baking powder, salt, cocoa
● 200 g water and coloring.
● Colorant (tbsp)
● Add the dry ingredients to the mixer, lile by lile.
● 1 vanilla pod
● 300 g buer ● Spread on a silpat and bake at 180°C for 20 minutes.

● Cool and cut to a size smaller than the mold where the
mousse will be made.

Allergens
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14

5 pax 20 min
Ingredients
● 36 g pasteurized egg yolks
● 25 g sugar
● 280 g culinary cream 18%.
● 1 g powdered gelatin
● 330 g white chocolate
● 350 g cream 35%.
● Grated lemon zest 1 tbsp
Allergens
Dina Alsina
Mousse Desserts
Barbie Cake
White chocolate mousse
Preparation
● Preliminary preparation: Semi-whip the cream, hydrate
the gelatine, heat the culinary cream and melt the
chocolate with the lemon zest at 40ºC.
● Mix the egg yolks with the sugar. Add the hot cream for
scalding, and melt the gelatine immediately.
● Emulsify with the melted chocolate.
● Temper.
● Mix carefully with the semi-whipped cream.
● Arrange in the mold with the cake and freeze.
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 Dina Alsina
Mousse Desserts

Barbie Cake
5 pax 35 min
Barbie Glaze
Ingredients Preparation
● 300 g cream 35%. ● Hydrate the gelatin. Melt the chocolate. Heat the
● 100 g water water and cream to about 40°C.
● 90 g sugar
● 2 g pectin ● Mix the water, cream, pectin, glucose and sugar. Bring
● 22 g glucose syrup to a boil.
● 8 gelatin sheets
● 720 g 31% white coating ● While still hot, add the gelatin and the coloring.
● Red dye
● Gradually stir in the white chocolate.
● Decoration: popcorn with pink
candy ● Emulsify with the blender avoiding the creation of
bubbles.

● Cool to 35-40ºC.

● Glaze the frozen piece of mousse.

● Decorate with caramelized popcorn and a Barbie sign.

Allergens
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 Dina Alsina
Mousse Desserts

Recommended Equipment

❏ Semi-sphere molds ❏ Blender

❏ Acetate strips ❏ Turmix or immersion

blender
❏ Strainer
❏ Oven
❏ Cups
❏ Freezer
❏ Silpat

❏ Spatulas

❏ Transparent film © Scoolinary - All Rights Reserved

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 Dina Alsina
Mousse Desserts

Conversion Table

VOLUME CONVERSION

Cups Spoons and ounces

1 cup 240 ml 1 tbsp 15 ml

½ cup 120 ml 1 tbsp 3 tsp

⅓ cup 80 ml 1 tsp 5 ml

1 ounce 30 ml

1 ounce 2 tbsp

TEMPERATURE CONVERSION

Commonly used temperatures

140 °C 150 °C 160 °C 180 °C 200 °C 250 °C

280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

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 Dina Alsina
Mousse Desserts

Conversion Table
CONVERSION CUPS - GRAMS

Dry

Wholemeal
Flour Cornstarch Ground almonds Grated coconut
flour

1 cup to grams 125g 120g 110g 120g 80g

½ cup to grams 63g 60g 55g 60g 40g

¼ cup to grams 32g 30g 28g 30g 20g

Buer,
Chocolate
Sugar Powdered sugar Cocoa/ cacao Margarine, Cream
Chips
cheese

1 cup to grams 200g 110g 180g 85g 225g

½ cup to grams 100g 55g 90g 43g 113g

¼ cup to grams 50g 28g 45g 21g 54g

Note: Cups are filled to level

Liquids

Oil Water, milk, yogurt, juice and other liquids

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1 cup to grams 180g 240g

½ cup to grams 90g 120g

¼ cup to grams 45g 60g

Note: There will be minimal variation depending on the density of the product.
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 Dina Alsina
Mousse Desserts

Allergens

Cereals Dairy

Moluscs Eggs

Peanut Sesame

Celery Crustaceans

Fish Nuts
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Soya Mustard

Sulphites Lupins

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 Dina Alsina
Mousse Desserts

Mousse
Desserts
Dina Alsina

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This content is the property of Scoolinary. Modification, reproduction, duplication,
copying, distribution, sale, resale and other forms of exploitation for commercial or
equivalent purposes are prohibited without the proper authorization of its owner.