Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Sugar, Lactose, Dextrose, Gelatine, Carob gum
Additional Notes: Sugar: 50%
Applications: To produce tortes and cakes and for the production of mousse desserts.
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Directions: 1 lt. heavy cream, whipped, not sweetened
200g/ 7 oz. Charlotte preparation dissolved in 250g/ 8.5 oz. water at 25ºC/ 77ºF
Dissolve the neutral mousse mix in the warm water and then fold in the whipped heavy cream in 2 steps. Flavor as desired.