What is mainly said here is that light cream is animal cream and sweet cream is hydrogenated from vegetable oil, so there is no protein sweet cream in light cream. In addition, when buying sweet cream, you must be optimistic about the content of trans fatty acids, which are carcinogenic. As for other nutrition, it depends on what we do. Mousse, if you make fruit, mousse will certainly have vitamin nutrition. If you make chocolate mousse, he will have cocoa nutrition. If it is cheese, the content of mousse and protein will be higher. Therefore, it is not difficult to see that the nutrition of mousse actually depends on what ingredients we use ourselves.
The most important thing to be a mousse is coagulation. Here, there are three kinds, the first is mousse powder, the second is agar, and the third is transparent film. I recommend you to use transparent film. Why? Let's first look at the differences between these three raw materials. First of all, mousse powder is the most convenient thing. It already contains various flavors, so it is not difficult to see that it contains more chemical raw materials. Agar is made from Eucheuma or Gelidium in Hainan. Because agar itself has a heavy taste, when we make mousse, we will cover up the original flavor of the finished product. Finally, the clear film, I recommend it to you because its main component is pigskin extract, which has a light taste and good cohesiveness. Is to master the method and dosage when making mousse cakes again.