Dessert jelly (vegetable)

Preparation for mousses, bavarois and charlottes.
Made with gelling agents of purely vegetable origin, this mix is suitable for vegetarian diets.

Mousse sets slowly enough to allow time for assembling small cakes or entremets without congealing. Sharp, light texture. Easy to use. Perfectly suited to deep-freezing.

100g vegetable dessert jelly for 1kg fruit purée and 1kg whipping cream. Combine all the fruit purée and the Vegetable Dessert Jelly and heat to 80°C, stirring constantly. Remove from heat and bring down to 30°C, stirring constantly. Gently stir in the whipping cream in 2 or 3 batches. Garnish entremets and chill for 24 hours to obtain a firm, light and fluffy final texture.

Store in a cool (min. 10°C - max 25°C), dry place. These products do not tolerate humidity. Close packaging tightly after use. 18 months closed / 2 months after opening.

25 kg bag

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