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which allows the rice to cook more evenly
and their outstanding quality products
Recommended activation temperature 90°C
Possibly most famous for their graters and zesters
antioxidant (300)]
Sosa Vegan Mousse Gelatine Chocolate which allows the rice toDescription 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.
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