Sosa Vegan Mousse Gelatine

How to use: Add the powder to the base cream of the cold mousse. Mix and heat between 90 to 100ºC while stirring. Allow to cool between 50-60ºC and mix with the aerating part with enveloping movements. Pour into molds or chosen container and cool. It can be frozen without producing syneresis. Observations: It allows the gelation of all types of mousse with a wide pH range. It is a hydrocolloid product so it should always be applied to the aqueous part of the recipe. It is advisable to provide the aerial part of the mousse by means of a meringue made with vegetable protein, allowing to work at high temperatures and giving sufficient time to the complete incorporation of the aerating part and distribution in the desired containers, before gelation occurs. Elaborations: Gelification of vegan fruit and citrus mousses, chocolates, nuts or spices. Allergens: No allergens