Neutral preparation packaged in a piping bag and frozen, to prepare a wide variety of Mousse and Parfait.<\/p>\n
The preparation is the same for both: the storage temperature creates the difference between Parfait and Mousse.<\/p>\n
\u2022 Can be easily whipped (also with a simple whisk)
\n\u2022 High performance of the product
\n\u2022 Practical: weekly preparation of parfait
\n\u2022 Quick: Parfaits are ready to be served directly after being removed from the freezer and mantain their firmness for a long time before starting to melt
\n\u2022 No ice crystals form
\n\u2022 Many ingredients can be added to the original preparation (fruits, alcohol, bases and doughs)<\/p>\n
\u2022 Whip the SemiMou in planetary mixer (or with whisk) for 2\/3 min.
\n\u2022\u00a0Add ingredients and whip for another 2\/3 min.
\n\u2022\u00a0Pour into the appropriate containers.
\nThe mixture and other ingredients should be used at 5\u00b0C<\/p>\n
STORAGE
\n\u2022\u00a0PARFAIT: in freezer at -20\u00b0C (or in ice cream freezer at -8\u00b0C)
\n\u2022\u00a0MOUSSE: in the refrigerator at 0\/5\u00b0C<\/p>\n
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