This vegan fruit mousse uses MSK UltraWhip for aeration and UltraGel 5 for setting.

  • 240g Plant-based Cream
  • 60g Water
  • 50g Sugar
  • 7.5g MSK UltraGel 5

Mix the cream and the water together and warm to 80°C. Mix the sugar and UltraGel together and add to the milk mix. Bring to the boil and boil for 1 minute.

  • 50g Sugar
  • 150g Fruit Puree
  • 100g Water
  • 12.5g MSK UltraWhip

Mix all the ingredients together in a mixing bowl and whisk at high speed until fully aerated (to the consistency of whipped cream).

Gradually pour in your UltraGel mix whilst still whisking. When fully incorporated, turn off the machine and pour the mousse into the desired mould or frame.