Bavarian jelly (pork)
Neutral gelling preparations in powder form for mousses, bavaroises and creams.
Guarantees excellent hold and does not make the foam elastic or rubbery. Its taste does not alter the flavors of fruit or syrups. Mousse sets slowly enough to allow time for assembling small cakes or entremets. NB: 140 g Bavarian Jelly is equivalent to 18 portions.
140 g Bavarian Jelly to 1 liter milk or 1 kg fruit purée and 1 kg whipping cream (1/2 vegetable cream + 1/2 dairy cream). Dissolve the Gelée bavaroise in 100 g water and 1⁄4 of the fruit purée, heat the solution to 60-65°C, whisking briskly. Add the remaining fruit purée (or milk). Mix well, allowing to cool, then gently fold in the whipped cream. Do not squeeze the cream, as it should have a frothy consistency.
Shelf life depends on storage conditions, 12 months from date of manufacture. In original, well-closed packaging, protected from light and humidity (65% maximum) in a temperate place (25°C maximum).
25 kg bag
