Préparation for Mousse au lemon

Freeze-stable lemon mousse powder, suitable for whipped preparation.

Fast, one-step preparation without gelatin. Ideal for diplomats, mousses, cream desserts and pie fillings.

Mix 500g powder with 1l whole milk, to give 25 portions of 60g. Whip for one minute at low speed, then at high speed for 3-4 minutes. Leave to cool for 2 hours, then decorate.