In high gastronomy, the creation of mousses is an art that requires mastering four fundamental pillars: aeration, gelling, emulsification and stabilisation. An ideal mousse should be light, with a silky, stable texture that retains its shape without losing its softness in the mouth. In the vegan world, achieving these characteristics can be a challenge, as alternatives to traditional ingredients such as animal-based gelatine are sought.
We developed Vegan Mousse Gelatine with this in mind, a product specifically formulated for cold gelling in vegan mousses, ensuring a perfect texture without compromising on taste or quality.
Pillars of a vegan mousse
For a perfect vegan mousse, it is essential to master four key aspects:
- Aeration: The incorporation of air is essential to create a light mousse. Plant proteins such as Potatowhip (potato whey protein) can be used to create a firm vegan meringue, which will add structure and volume to the mousse.
- Gelation: This is where Vegan Mousse Gelatine shines. Its blend of agar agar and tapioca starch allows for low temperature and cold gelling, providing a firm and stable texture.
- Emulsion: The combination of fats and liquids to create a uniform emulsion is key in any mousse. Vegan Mousse Gelatine helps stabilise this emulsion, preventing the ingredients from separating.
- Stabilisation: The mousse must retain its shape throughout its shelf life, and our product guarantees a solid, firm structure, which is also able to resist freezing without syneresis (loss of liquid).
How to gelling vegan mousses?
Gelling in vegan mousses is one of the most important steps to achieve a smooth but firm texture. For best results, here are some key steps on how to use Vegan Mousse Gelatine for this process:
- Choose the aqueous part: Vegan Mousse Gelatine is a hydrocolloid product, which means it must be applied to the liquid part of the recipe. Make sure the liquid you choose (water, fruit juice, etc.) fits the mousse recipe.
- Mix the product with the liquid base: Add the Vegan Mousse Gelatine powder directly to the cold liquid base. Make sure it is well dissolved to avoid lumps.
- Heat the mixture: Once dissolved, heat the mixture between 90 to 100°C. This step is essential to activate the gelling agent. Stir constantly while the mixture reaches this temperature to ensure even distribution of the gelling agent.
- Cool to a suitable temperature: After heating, allow the mixture to cool to a temperature between 50-60°C. This is the ideal temperature to incorporate other ingredients, such as the aerated part (vegan meringue), without prematurely activating the gelling.
- Adding the aerated part: Once the mixture has cooled, it is time to add the vegan meringue (or the aerated part). Make enveloping movements so as not to lose the lightness that the air will bring.
- Pour into moulds: Once well mixed, pour the mousse into the selected moulds or containers. The Vegan Mousse Gelatine allows you to work in plenty of time before gelling begins, ensuring that you can distribute the mousse correctly.
- Cooling or freezing: After pouring the mousse into the moulds, cool the preparation. You can also choose to freeze it without worrying about syneresis, as Vegan Mousse Gelatine maintains the firm texture even after freezing.
Características del Vegan Mousse Gelatine
Our Vegan Mousse Gelatine is a vegan gelling agent designed to create vegan mousses with a stable, high quality texture. Here are some of its main features:
- Mixture of agar agar and tapioca starch, both of vegetable origin.
- Low gelling temperature: gels between 32-40°C
- Resistant to freezing, no risk of syneresis (loss of liquid).
- Wide pH range: Works with pH between 3.5 and 7, making it versatile for fruit mousses, chocolates, nuts or spices.
Product benefits:
- Vegan gelling agent: Ideal for mousses without animal ingredients.
- Wide pH range gelling: Suitable for acidic fruit or chocolate mousses.
- Low gelling temperature: This allows it to be worked without the need for high temperatures.
- Freeze-resistant: The product maintains its structure even after freezing, without losing water or compromising texture.
- Firm and mouth-feel: This allows a clean-cut mousse to be obtained, ideal for impeccable presentations.
Vegan Mousse Gelatine makes creating vegan mousses easier and more efficient. Whether you want to make fruit, chocolate or spice mousses, this vegan gelling agent allows you to work with precision, maintaining a stable texture and delivering impeccable results, both in taste and presentation.