Dessert jelly (pork)

Neutral gelling preparations in powder form for mousses, bavaroises and creams.

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: 140 g Dessert Jelly is equivalent to 18 portions.

160 g to 180 g Dessert Jelly to 100 g water, 1 liter fruit purée and 1 kg whipping cream. Dissolve the Dessert Jelly in 100 g of water and 1⁄4 of the fruit purée, heating the solution to 60-65°C while whisking briskly. Add the remaining fruit purée without heating it. Mix well, allowing to cool, then gently fold in the whipped cream two or three times.

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).

1kg jar

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