How to Gel Vegan Mousses? Vegan Mousse Gelatine

In haute cuisine, creating mousses is an art that requires mastering four fundamental pillars: aeration, gelling, emulsification, and stabilization. An ideal mousse should be light, with a silky and stable texture that retains its shape without losing its smoothness in the mouth. In the vegan world, achieving these characteristics can be a challenge, as alternatives to traditional ingredients such as animal-based gelatin are sought.

With this in mind, we developed Vegan Mousse Gelatine, a product specifically formulated for cold gelling in vegan mousses, ensuring a perfect texture without compromising flavor or quality.

Pillars of a Vegan Mousse

For a perfect vegan mousse, it is essential to master four key aspects:

1. Aeration: The incorporation of air is essential to create a light mousse. Vegetable proteins such as Potatowhip (potato whipping protein) can be used to generate a firm vegan meringue, which will provide structure and volume to the mousse.
2. Gelling: This is where Vegan Mousse Gelatine shines. Its mixture of agar agar and tapioca starch allows gelling at low and cold temperatures, providing a firm and stable texture.
3. Emulsification: The combination of fats and liquids to create a uniform emulsion is key in any mousse. Vegan Mousse Gelatine helps stabilize this emulsion, preventing the ingredients from separating.
4. Stabilization: The mousse must retain its shape throughout its shelf life, and our product guarantees a solid and firm structure, which is also able to withstand freezing without syneresis (loss of liquid).

How to Gel Vegan Mousses?

Gelling in vegan mousses is one of the most important steps in achieving a smooth yet firm texture. For best results, here are some key steps on how to use Vegan Mousse Gelatine for this process:

1. Choose the aqueous part: Vegan Mousse Gelatine is a hydrocolloid product, which means it must be applied to the liquid part of the recipe. Make sure the liquid you choose (water, fruit juice, etc.) fits the mousse recipe.
2. Mix the product with the liquid base: Add the Vegan Mousse Gelatine powder directly to the liquid base in cold. Make sure it is well dissolved to avoid lumps.
3. Heat the mixture: Once dissolved, heat the mixture between 90 to 100°C. This step is essential to activate the gelling agent. Stir constantly while the mixture reaches this temperature to ensure a uniform distribution of the gelling agent.
4. Cool to a suitable temperature: After heating, let the mixture cool to a temperature between 50-60°C. This is the ideal temperature to incorporate other ingredients, such as the aerated part (vegan meringue), without the gelling being activated prematurely.
5. Incorporate the aerated part: Once the mixture has cooled, it is time to add the vegan meringue (or the aerating part). Use enveloping movements to avoid losing the lightness that the air will provide.
6. Pour into molds: Once well mixed, pour the mousse into the selected molds or containers. Vegan Mousse Gelatine allows you to work with enough time before gelling begins, ensuring that you can distribute the mousse correctly.
7. Refrigeration or freezing: After pouring the mousse into the molds, cool the preparation. You can also choose to freeze it without worrying about syneresis, since Vegan Mousse Gelatine maintains the firm texture even after freezing.

Characteristics of Vegan Mousse Gelatine

Our Vegan Mousse Gelatine is a vegan gelling agent designed to create vegan mousses with a stable, high-quality texture. Here are some of its main features:

• Mixture of agar agar and tapioca starch, both of vegetable origin.
• Low gelling temperature: Gels between 32-40°C.
• Resistant to freezing, without risk of syneresis (loss of liquid).
• Wide pH range: Works with pH between 3.5 and 7, which makes it versatile for mousses of fruits, chocolates, nuts or spices.

Advantages of the product:

• Vegan gelling agent: Ideal for mousses without ingredients of animal origin.
• Gelling with a wide pH range: Suitable for mousses of acidic fruits or chocolates.
• Low gelling temperature: This allows it to be worked without the need for high temperatures.
• Resistant to freezing: The product maintains its structure even after being frozen, without losing water or compromising the texture.
• Firm and pleasant texture in the mouth: Allows to obtain a mousse with a clean cut, ideal for impeccable presentations.

With Vegan Mousse Gelatine, creating vegan mousses is simpler and more efficient. Whether you want to make fruit, chocolate, or spice mousses, this vegan gelling agent allows you to work with precision, maintaining a stable texture and delivering impeccable results in both flavor and presentation.