When preparing a chilled fruit mousse for a torte that will be sliced before serving, use less gelatin than if the mousse is to be eaten with a spoon.

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When preparing a chilled fruit mousse for a torte that will be sliced before serving, you typically use more gelatin to ensure the mousse sets firmly enough to maintain its shape when sliced, compared to a mousse that is to be eaten with a spoon, which can have a softer set.

When Preparing a Chilled Fruit Mousse for a Torte That