Water (for the mousse)

Description

Water intended for preparing puree is colorless, transparent, and tasteless or has a very subtle, neutral profile, which allows the flavors of the other ingredients to shine without introducing its own taste notes. As an almost calorie-free and nutrient-free carrier, water aids hydration, supports the transport of nutrients, and facilitates digestive processes, making it an essential element of light, low-calorie culinary compositions. In practical cooking, it is used to dilute purees, dissolve gelatin or agar-agar, regulate the consistency of both sweet and savory purees and mousses, as well as to prepare syrups and emulsions. Store drinking water in a clean, tightly sealed container, preferably chilled in the refrigerator, using it within 24–48 hours to maintain freshness; boiled water should be stored covered and chilled.