Simple mousse, sabayon mousse, meringue mousse,…  cold and frozen, marshmallow, false meringue, molded mousses, plated, vegan…

“The essentials for change”. Prepare any mousse-type recipe (simple , with creme anglaise, from a meringue base,…) without having to rely on all the traditional ingredients to prepare them.

We put at your disposal those ingredients that will cover the aeration, thickening and gelation needs of a traditional mousse; improvers in the freezing-thawing processes; and ingredients that allow us to obtain salty, vegan, vegetarian mousses,… and that can change the standards of mousses in the world of restaurants and pastries.

Consult our recipe book for help and formulation and select your favorites.