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PASTRY 1, WHITE CHOCOLATE MOUSSE
Powdered cold process mousse mix. Powdered soluble fresh cream stabilizer for the production of freeze-and cut-stable fresh cream tortes and fillings. Adding more liquid will result in a less stable finished product. Do not overwhip the heavy cream. Fold carefully into the fond. Refrigerate finished product for at least three hours.
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SIEBIN, FLORENTINE MIX
Finely powdered ingredients for easy and consistent production of bee-sting topping, Florentine Cookies, almond slices and nut biscuits. With the addition of different nuts or dried fruits, many different results can be achieved. Delicious honey flavor!
