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Comprehensive resource section includes advice on catering for a crowd
Possibly most famous for their graters and zesters
A multi-award winner
Recommended activation temperature 90°C
which directly affects the quality of the chocolate
Sosa Vegan Mousse Gelatine Chocolate Comprehensive resource section includes adviceDescription Sosa vegan mousse gelatine has been specifically formulated to replace gelatine of animal origin in a mousse, maintaining similar characteristics in terms of gelation. It provides a very pleasant clean cut in the mouth. It is recommended to provide the aerial part of the mousse by means of a meringue made with vegetable protein. Mode of Use: Add the powder to the cold mousse base cream. Mix and heat to between 90C and 100C, while stirring.
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