Cold process stabilizer used to stiffen whipping cream, keeps for 1 week in the display. Can be frozen for 6 months. Does not crack in freezer. Used in desserts such as mousses, puddings, pannacotta etc.
Dosage: 150gr Top Mousse, 750gr Cream, 200gr Water (Montelenka can be used as a heavy cream substitute)
Pour all the ingredients into a cold container, whip with a balloon whisk, pour the mousse into the molds, freeze for 6 hours, turn out, decorate and store in the refrigerator.
Package: 20 x 1 Kg.