Guarantees excellent hold and does not make the foam elastic or rubbery. Its taste does not alter the flavors of fruit or syrups. Mousse sets slowly enough to allow time for assembling small cakes or entremets. NB: 180g of dessert jelly is equivalent to 18 portions.
Bavarian jelly (beef)
Neutral gelling preparations in powder form for mousses, bavaroises and creams.
Halal-certified bovine gelatin.
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, stirring constantly. Mix with the cold fruit purée. Whip the cream. Do not overcream, as the consistency should be frothy. The whipped cream can be replaced by Italian meringue. Incorporate the whipped cream into the fruit purée in two or three batches. Mix gently. Mould and freeze.
Shelf life depends on storage conditions, 12 months from date of manufacture. In original, well-closed packaging, protected from light and humidity (65% maximum) in a temperate place (25°C maximum).
25 kg bag
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