Moussecream+5° is a neutral base suitable for the preparation of mousses, Bavarian creams, pannacottas and puddings, to be consumed at a cool temperature (+4 to +8°). It can also be used as a cream stiffener.
It binds the ingredients, preventing the watery and fatty parts of the cream from separating, keeping it creamy, soft and stable. It is a slow-activating food gelatine, soluble even when cold but preferably when hot, which acts by increasing the consistency of the finished product.
Moussescream+5 makes it possible to prepare soft, creamy desserts with excellent resistance to cutting.