Passion fruit mousse

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Amanda

Passion fruit mousse

I have a recipe for a passion fruit mousse with a sponge base.

The recipe says to line a rectangular tin with the sponge and put the mousse on top. To serve cut into rectangular slices.

If I do that should I line the tin with greaseproof paper or oil the sides? I am wondering if the mousse would stick to the side of the tin thus preventing it from coming out.

Any advice would be much appreciated.

Amand

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Queen of Puds

Passion fruit mousse

I think, if the sponge is already cooked & it's just to assemble & set the mousse, then I would try clingfilm maybe?? I just think that paper, even if parchment, might ruin the sides more than cling, but it depends how firm the mousse is when set. Never done it though, so I'm guessing ....

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Amanda

Passion fruit Mousse

Doh! Sorry yes, I have baked the sponge.

Will try clingfilm, it has quite a lot of gelatine in so I think it will be quite firmly set.

Should I line the bottom of the tin with clingfilm, then put the sponge in as well as the sides?

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Queen of Puds

passion fruit mousse

I'd just do the sides with cling, but put parchment underneath to help lift it out I think. Unless it is loose-bottomed, in which case I wouldn't bother.

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Amanda

Thank you Queen of Puds

Brilliant timing as I am just making the mousse.

Have followed your instructions.

Many thanks, appreciate you taking the time to respond.

Amanda

 
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