It happens. Often.
A mousse, a Bavarian cream, a whipped custard that, after a few hours in the fridge, loses structure, separates, or starts to "weep."
Is the recipe to blame?
The gelatin?
The whipping technique?
Often, it’s simply a cooling issue. The experts at Tecnodom explain why.
WHAT REALLY HAPPENED?
After pouring into moulds, the Bavarian cream was placed in the refrigerator.
Result:
• Cooling was too slow
• Condensation settled on the product
• Fats separated
• Gelatin failed to set
• Texture compromised, product unusable
The issue isn’t the dessert.
The issue is temperature management.
THE SOLUTION: A GENTLE BLAST CHILLING CYCLE
A blast chiller like Aladino can:
• Cool quickly and evenly
• Stabilise the structure
• Prevent water-fat separation
• Ensure perfect slicing, shelf-life, and consistency
Plus, you can freeze moulds, portion precisely, and regenerate all with full control and traceability.
THE TAKEAWAY?
If you often find yourself fixing collapsed mousses, runny creams, or unstable desserts...
…it might not be your technique.
It might be your cooling.
👉 Discover Tecnodom blast chillers:
https://www.tecnodomspa.com/en/verticale/abbattitori-di-temperatura.html
