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Possibly most famous for their graters and zesters
yogurts or creams without risk of softening
antioxidant (300)]
Comprehensive resource section includes advice on catering for a crowd
which directly affects the quality of the chocolate
Sosa Vegan Mousse Gelatine Chocolate Possibly most famous for theirDescription Sosa vegan mousse gelatine has been specifically formulated to replace gelatine of animal origin in a mousse, maintaining similar characteristics in terms of gelation. It provides a very pleasant clean cut in the mouth. It is recommended to provide the aerial part of the mousse by means of a meringue made with vegetable protein. Mode of Use: Add the powder to the cold mousse base cream. Mix and heat to between 90C and 100C, while stirring.
