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Vegan Mousse Gelatin Powder 500 g Texturestar
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Ingredients
Gum carragenan kappa (carrageenan, standardized with sugar, potassium chloride, sodium chloride, locust bean gum), gum carrageenan iota (carrageenan, sucrose) and locust bean gum.
Shipping
Directions: In a pot, add the powder gradually into your base recipe using a whisk to disperse the powder and avoid lumps. Mix and heat the recipe to 90 degrees C while stirring. Allow to cool to 55-65° C in a mixing bowl and now fold in the aerating mix of the recipe (meringue, whipped topping, etc.) starting by quickly folding in 1/4 of the aerating mix to avoid lumps forming as the gel starts to set. Followed by folding in the remaining aerating mix to create a mousse. Pour or pipe your mousse into containers and cool.
Recommended recipe ratio. 1 part base recipe and 2 parts of aerating mix.
Recommended dosage. 2 - 2.5% of the base recipe