Bavarian gel

Very firm and foamy consistency.


Powder preparation for mousses, bavarois and charlottes.

Several gelatin bases are available:
Pork / beef / fish

Halal and kosher certification upon request


Guarantees a very good texture: firm consistency without being compact or elastic.

The setting of the mousse is slow enough to allow time to assemble the entremets without hardening during the preparation.
Its taste does not alter the aromas of fruit or syrups.


140 g of Bavarian gel for 1 L of milk or for 1 kg of fruit puree and 1 kg of whipped cream.

Dissolve the Bavarian gel in 100 g of water and 1/4 of the fruit puree (or milk). Heat the preparation at 60- 65°C / 140-149°F while stirring vigorously.
Add the rest of the fruit puree (or milk). Mix well while it cools, then gently incorporate the wipped cream.


Keep in a cool dry place (min. 10°C / 50 ºF – max 25°C / 77 ºF).
18 months sealed / keep remaining product sealed and use within 2 months of opening.


2 or 4 Kg pail / 25 Kg box

Our products are solde within many packaging from 1kg packet to 15kg bucket.

Neutral gelling mixes

also like


Dessert gel

Gelling mix for mousse cake.


Fruit mousse entremets

High fruit content, use cold.


Gourmet mousse entremets

Rich, delicious flavours. Use cold.