This vegan mousse is a mix of agar-agar and tapioca starch. The ingredients are of plant origin.
Base: 1% to 2.5% per 1 liter.
Use: Low gelling temperature: between 32°C-40°C. Add the powder to the base cream of the cold mousse. Mix and heat while stirring to 100°C. Then let it cool to 50°C-60°C and mix with the aerating part with enveloping movements. Pour into molds or chosen container and cool. It can be frozen without causing syneresis.
Storage advice after openingRecommended keep at 15-25ºC, in a dry place out of light
