Guarantees a very good hold and does not make the mousse elastic or rubbery. Its taste does not alter the flavors of fruits or syrups. Mousse sets slowly enough to give time to assemble cupcakes or entremets. NB: 180 g of Bavarian Jelly is equivalent to 18 parts.
Dessert jelly (fish)
Neutral gelling preparations in powder form for mousses, bavaroises and creams.
DIRECTIONS BASE FRUIT Economical recipe: 600g fruit purée, 1kg dairy cream, 140g dessert jelly, 260g water. Fruit-rich recipe: 1 kg fruit purée, 1 kg dairy cream, 160g dessert jelly, 200g water. Disperse and dissolve dessert jelly in cold water and heat solution to 60-65°C while stirring. Mix with the cold fruit purée and whip up the cream. Do not overmix, its consistency should be frothy. The whipped cream can be replaced by Italian meringue . Stir the whipped cream into the fruit purée in two or three batches. Mix gently. Mold, freeze. DIRECTIONS BASE CRÈME ANGLAISE 160g to 180g dessert jelly, 1 L custard, 1 kg whipped cream Prepare 1 L custard. Dissolve the Dessert Jelly in 100g water and 1⁄4 the custard, whisking briskly. Stir in the remaining custard. Allow to cool, then fold in the whipped cream (not too tightly, it should be fluffy) gently in two or three batches. Mold and freeze.
In original, well-closed packaging, away from light and humidity (R.H. max. 65°C), in a temperate place (max. 25°C). Shelf life 18 months in unopened packaging from date of manufacture and 2 months after opening / close tightly after each use.
1 kg jar
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