18 Oct
Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.
It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We also used Morello Sour Cherries (MSK-0299), Sour Cherry Compound (MSK-0522) and Macondo 60% Colombian Dark Chocolate by Casa Luker (MSK-3596). It was presented on the Pillow Plate (MSK-5069) for the perfect finishing touch. She piped chocolate to create the stalks.
If you are creating this make sure the mousses are frozen solid (24 hours) before you try to de-mould.
Get in touch if you would like any more details on any of these products.
Related Products
2-3 Weeks
So realistic you will need to touch it to confirm it's porcelain, not cotto..
£108.38
Ex VAT:£90.32
MSK UltraGel is a pure, vegan seaweed-based gelling agent specifically deve..
£23.99
Ex VAT:£23.99
MSK UltraGel is a pure, vegan seaweed-based gelling agent specifically deve..
£99.99
Ex VAT:£99.99
A chocolate that seduces with its exotic flavour and soft acidic tones that..
£37.99
Ex VAT:£37.99
Our Flavouring Compounds are exceptionally high quality natural flavours th..
£21.99
Ex VAT:£21.99
Our Flavouring Compounds are exceptionally high quality natural flavours th..
£39.99
Ex VAT:£39.99
Finest quality sour cherries with a dark red colour. Perfect for adding to ..
£23.99
Ex VAT:£23.99
Silicone moulds line designed together with Pastry World Champion Emmanuele..
£50.39
Ex VAT:£41.99
1 Comment(s)
Good evening , I need to make a pumpkin and goats cheese mousse , I’m going to spray with cocoa butter and already have the tomato moulds of there is any advice on how to get it to hold on a bed of pumpkin and beetroot pickle that would be awesome cheers Gaz
Hi Gaz - we always freeze our mousses before spraying them. The cocoa butter is waterproof, so once it's set let it defrost and then transfer to the bed of pumpkin with a pallet knife. If that's not what you were looking for just give us a ring.
Leave a Comment