Gourmet mousse entremets
Rich, delicious flavours. Use cold.
Cold mix for entremets, mousses, bavarois, ice creams and Charlottes.
Available in several flavours: neutral (for bavarois with alcohol) / Caramel / Dark chocolate / White chocolate / Nougatine praline / Tiramisu / Vanilla beans.
Easy to use for a constant result, smoother texture than with gelatin sheets. Stable to freezing and deep freezing.
Add 250 g of tepid water and 1 kg of unsweetened whipped cream to 200 g of mix.
Whip the cream at medium speed to create a slightly foamy appearance. Do not stiffen the whipped cream. Whisk the mix and water in a container and allow to thicken for a few moments. Add 1/4 of the cream whisking briskly, then add the rest of the cream and stir gently.
Pour immediately into a mould and place in the fridge.
Store in a dark, dry place at ambient temperature (min. 10 °C – max. 25 °C).
Sachet 80 g
Sealed buckets 1 kg and 2 kg
Box 5 kg
Our products are solde within many packaging from 1kg packet to 15kg bucket.Gourmet mousse entremets