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Prepare delicious fruit mouse quickly with this easy to use "cold process" mousse stabilizer. Directions of Use:
Whip 1 liter of unsweetened dairy heavy cream. Whisk together by hand 250 grams Cold Process Mousse Stabilizer with 1 liter of fruit puree. Fold into the whipped cream. Fill rings and molds with fruit mousse then refrigerate until set, about 3 hours.
100% natural vegetable gelifier for thickening fruit mousses.
Neutral flavor and color.
Net weight: 3 kg / 6 lbs. 9 ounce.
Resealable plastic pail, brand name: Gelee Bavaroise
By world renowned producer PatisFrance, France |
