Hi guys, I am wondering about something similar to this. Please forgive my ignorance on buttercreams!
My question is whether you can flavor Mousseline BC like this too. So far I have only made Mousseline, partly because of all the praise it gets on this blog and partly because I have often found myself with extra egg whites. I think it is fantastic; great to work with and tastes delicious. But there are only a couple variations listed in TCB on flavoring it. Is this because it isn’t as suitable for flavoring as Classic or Neoclassic, or is it just that it should be obvious to a skilled baker that you can apply the same techniques to flavor Mousseline as for the other types?
So if I want to make a lemon mousseline, can I just add up to 1/2 cup of lemon juice plus some extract? I could of course experiment, but its a lot of work to make (at least for me) so I would like to take advantage of the experience of anyone who has tried it out.