The products can be retained from +4 ° C to -18 ° C and are to be consumed to +5 ° C.
Standard product for making mousses, charlottes and cream specialities. For fruit desserts with a mousse-type structure.
Neutral base for making desserts with a mousse-type structure to be flavoured.
Used for making mousses and Bavarian creams and in all dishes that require isinglass. To add directly to the cream without being hydrated.
For making spoonable sweets and pannacotta.
To obtain desserts with a Bavarian cream-type structure.
To obtain yogurt desserts with a Bavarian cream-type structure.
To make the classic mascarpone dessert with a mousse-type structure.
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