A great dessert is always a differential in any establishment. Mousse helps to increase the average price. A practical dessert that is quick to make, does not generate additional costs or require specialized labor. It is extremely profitable, with margins that can reach up to 200%.
Offers standardization to the recipe.
Light and airy consistency.
Can be frozen.
Low calorie value per serving.
Versatility of use.
Allows for a chef’s touch.
Sugar, maltodextrin, aerating base (vegetable fat, skimmed milk powder, corn glucose solids, fatty acid mono and diglycerides and fatty acid esters with propylene glycol and tetrasodium diphosphate stabilizer), modified starch, gelatin, vegetable fat, salt, flavoring, fumaric acid and citric acid, guar gum thickener, synthetic dye identical to natural beta-carotene and natural turmeric dye. ALLERGENS: CONTAINS MILK AND SOY DERIVATIVES. CONTAINS LACTOSE. DOESN’T CONTAIN GLUTEN.
Add the contents of the package in 1.25 liter of frozen whole milk (10°C to 15°C). Beat at the maximum speed of the planetary mixer for 8-12 minutes (the beat time will depend on the power of the equipment used).
Portion in dessert cups and refrigerate for at least 5 hours before serving.
To obtain the cutoff mousse in frozen pies, use 950 ml of cold milk for the contents of this package (510 g), prepare as described above.
– For planetary mixers up to 4 liters, prepare only half of the package contents (255 g) at a time, to obtain better yield.
– For individual servings, use icing mango and portion just after beating, so that the mousse remains light and airy.
– For a more creamy and less airy consistency, prepare in a blender.
Makes up to 40 servings of 100ml
|Amount per serving||%DV (*)|
|Nutrition Facts||Serving size 34,7g** (3 soup spoon)|
|Energy||145kcal = 609kJ||7%|
(*) % Daily reference values based on a 2,000kcal or 8400kJ diet. Your daily values may be higher or lower depending on your energy needs.
(**) Sufficient amount to prepare 120g.
(***) DV not established.