Ingredients

Group Chocolate Mousse
Ingredient
KG
Weight (%)
Chocolate Mousse Mix
0.200
100
Water (approx. 25°C)
0.250
125
All Purpose Cream
0.900
450
Total Weight: 1.350
Group Tiramisu Mousse
Ingredient
KG
Weight (%)
Tiramisu Mousse Mix
0.200
100
Water (approx. 25°C)
0.250
125
All Purpose Cream
0.900
450
Total Weight: 1.350
Group Plain Mousse
Ingredient
KG
Weight (%)
Neutral Mousse Mix
0.200
100
Water (approx. 25°C)
0.250
125
All Purpose Cream
0.900
450
Total Weight: 1.350
Group Lemon Mousse
Ingredient
KG
Weight (%)
Neutral Mousse Mix
0.200
100
Water (approx. 25°C)
0.250
125
All Purpose Cream
0.450
225
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.225
112.5
Cold water
0.225
112.5
APITO LEMON PASTE
0.015
1.11
Total Weight: 1.365

Method

How to do it:

For Chocolate Mousse, Tiramisu Mousse, Plain Mousse:
1. Using a wire whisk, whip all purpose cream on high speed for 5 minutes. Keep in chilled storage.
2. In a separate mixing bowl, combine Mousse Mix and water. Using a wire whisk, mix on high speed until well-combined. Do not allow mixture to set. Consistency should be slightly thick but still flowy.
3. Fold the mousse mixture in the whipped cream.
4. Transfer the mixture into a piping bag fitted with tip.
5. Deposit into shot glasses and freeze until set.

Lemon Mousse:
1. Using a wire whisk, whip all purpose cream on high speed for 5 minutes. Keep in chilled storage.
2. In a separate mixing bowl, combine Whip Brite and cold water. Whip on high speed for 5 minutes. Fold Whip Brite mixture in all purpose cream. Keep in chilled storage.
3. In a separate mixing bowl, combine Mousse Mix and water. Using a wire whisk, mix on high speed until well-combined. Do not allow mixture to set. Consistency should be slightly thick but still flowy.
4. Fold the mousse mixture in the Whip Brite-cream mixture. Fold in Apito Lemon Paste.
5. Transfer the mixture into a piping bag fitted with tip.
6. Deposit into shot glasses and freeze until set.

Yield

27 pieces x 50g

Ingredients

Group Chocolate Mousse
Ingredient
KG
Weight (%)
Chocolate Mousse Mix
0.200
100
Water (approx. 25°C)
0.250
125
All Purpose Cream
0.900
450
Total Weight: 1.350
Group Tiramisu Mousse
Ingredient
KG
Weight (%)
Tiramisu Mousse Mix
0.200
100
Water (approx. 25°C)
0.250
125
All Purpose Cream
0.900
450
Total Weight: 1.350
Group Plain Mousse
Ingredient
KG
Weight (%)
Neutral Mousse Mix
0.200
100
Water (approx. 25°C)
0.250
125
All Purpose Cream
0.900
450
Total Weight: 1.350
Group Lemon Mousse
Ingredient
KG
Weight (%)
Neutral Mousse Mix
0.200
100
Water (approx. 25°C)
0.250
125
All Purpose Cream
0.450
225
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.225
112.5
Cold water
0.225
112.5
APITO LEMON PASTE
0.015
1.11
Total Weight: 1.365

Method

How to do it:

For Chocolate Mousse, Tiramisu Mousse, Plain Mousse:
1. Using a wire whisk, whip all purpose cream on high speed for 5 minutes. Keep in chilled storage.
2. In a separate mixing bowl, combine Mousse Mix and water. Using a wire whisk, mix on high speed until well-combined. Do not allow mixture to set. Consistency should be slightly thick but still flowy.
3. Fold the mousse mixture in the whipped cream.
4. Transfer the mixture into a piping bag fitted with tip.
5. Deposit into shot glasses and freeze until set.

Lemon Mousse:
1. Using a wire whisk, whip all purpose cream on high speed for 5 minutes. Keep in chilled storage.
2. In a separate mixing bowl, combine Whip Brite and cold water. Whip on high speed for 5 minutes. Fold Whip Brite mixture in all purpose cream. Keep in chilled storage.
3. In a separate mixing bowl, combine Mousse Mix and water. Using a wire whisk, mix on high speed until well-combined. Do not allow mixture to set. Consistency should be slightly thick but still flowy.
4. Fold the mousse mixture in the Whip Brite-cream mixture. Fold in Apito Lemon Paste.
5. Transfer the mixture into a piping bag fitted with tip.
6. Deposit into shot glasses and freeze until set.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses

Finished Product

Finished Product

Dessert, Sweet Food

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