How should mousse be whipped to avoid grainy texture?

I watched today.StrawberryBavarian (mousse) replay, the master's method is to slowly add whipped fresh cream to cooled other ingredients while stirring continuously.Cream(whipped until 6 out of 10 is fine) so that it won't be easy to form grains.You can refer to this.

Your question is a bit brief!I guess the graininess might be due tofresh creamnot being thoroughly mixed with other mousse mixtures.Generally, for two mixtures to blend well, they need similar thickness.Usually, gelatin is melted and added to mousse when hot; you must wait until the gelatin slightly thickens before mixing it with whipped fresh cream.

If your mousse mixture is still too thin, adding it to whipped fresh cream will result in settling.However, if your mousse mixture has become too thick, mixing it into whipped fresh cream will be difficult and likely result in grainy texture.