Sosa VEGAN MOUSSE GELATINE 500g
Replicating the delicate, airy bounce of a classic mousse without relying on animal products has long been a challenge in the pastry world, but this plant-based game-changer solves that brilliantly. Formulated specifically to mimic the exact structural behaviour of traditional gelatine, it allows you to create incredibly light, fluffy, and stable plant-based creations without compromising on that coveted melt-in-the-mouth sensation. Whether you are a professional pastry chef pushing boundaries or an adventurous home cook looking to elevate your vegan baking, this clever ingredient handles everything from rich chocolate bases to highly acidic citrus and fruit purées. It gives your desserts a flawless, clean cut on the plate and ensures your hard work holds its shape perfectly from kitchen to table.
Ingredients:
Tapioca starch, gelling agent: agar-agar (E406).
How to use:
Dosage: Use at a ratio of 1.5% to 2.5% based on the total weight of the recipe.
Application Method: Always incorporate the powder into the cold, liquid (aqueous) portion of your recipe's base cream first.
Temperature Requirements: Bring the base cream mixture to a full boil, heating it between 90°C and 100°C while stirring continuously to fully activate the gelling properties. Once boiled, allow the mixture to cool down slightly to between 50°C and 60°C. Gently fold in your whipped aerated component (such as a plant-protein meringue) using smooth, encircling movements. Pour immediately into your chosen moulds or serving dishes and chill.
Features
- 100% plant-derived, making it perfectly suited for vegan and vegetarian diets.
- Highly freeze-stable, allowing you to prepare desserts ahead of time and freeze them without any risk of water separation upon thawing.
- Incredibly versatile across a broad acidity range, working flawlessly with ingredient pH levels from 3.5 right up to 7.
Properties
- Acts as a specialized hydrocolloid gelling agent engineered explicitly for aerated structures.
- Thermo-reversible property allows the mixture to be melted and re-set if required.
- Features a low setting threshold, with gelation occurring once temperatures drop below 32°C to 40°C.
Recipe Inspiration
Plant-Based Spiced Passionfruit & Dark Chocolate Entremet
