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. Sets slowly enough to give time to assemble cupcakes or entremets. NB: 140 g of Bavarian Jelly is equivalent to 18 portions.
Bavarian jelly (pork)
Neutral gelling preparations in powder form for mousses, bavaroises and creams.
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 while stirring. Mix with the cold fruit purée. Whip the cream. Do not overtighten, the consistency should be frothy. The cream can be replaced by Italian meringue. Stir the whipped cream into the fruit purée in two or three batches. Mix gently. Mold, freeze. Custard base: 160 to 180g Bavarian Jelly, 1 L custard, 1 kg whipped cream. Prepare 1 liter 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 crème montée (not too tight, its consistency should be frothy) gently in two or three batches. Mold 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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