Guarantees a very good hold and does not make the mousse elastic or rubbery. Its taste does not alter the flavors of fruit or syrups. Mousse sets slowly enough to give time to assemble 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.
Fruit base: 1kg fruit purée, 1kg dairy cream, 140g Bavarian Jelly, 260g water. Disperse and dissolve Dessert Jelly in cold water and heat solution to 60-65°C, stirring constantly. Mix with 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. Custard base: 160 to 180g Bavarian Jelly, 1 L custard, 1 kg whipped cream. Prepare 1 liter of custard. Dissolve the Dessert Jelly in 100g water and 1⁄4 the custard, whisking briskly. Add the rest of the custard, mixing everything together. Allow to cool, then fold in the whipped cream (not too tightly, its consistency should be fluffy) gently in two or three batches. 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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