GELATINE Powder( 500g)
Ingredients: Edlble glutin
Storage: Keep in room temperature, cover firmly after unsealing and keep in a cool and dry place.
Shelf Life: 24 months
Use: For mousse, pudding, jelly, ice cream, egg tart and other pastries
Character: Acid-endurable, not easy to seep water, not chaping under freezing condition, not shrinking, not change, has good elasticity, it varies according to different tastes. Can be reused by dissolving.
“Master CHU” Fruit filling mousse( suggested recipe):
Pure milk: 500g
“Master CHU” White chocolate: 180g
“Master CHU”GELATINE powder: 50g
“Master CHU” Fruit filling: 300g
Process:
1. Pure milk and “Master CHU” white chocolate heat over water till 50°C and mix well.
2. Melt 10g “Master CHU” GELATINE powder in 100g milk and add in item 1 after soaking softly.
3. Add “Master CHU” Fruit filling and salt into item 2 in turn.
4. Add 60%-risen fresh cream into item 3 and mix well, then can be poured in the mould.