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

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