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8 February 2008 - 10:32
Frozen caramel mousse with fruit gelThe last course in a nice meal is always a delicious dessert – the present suggestion is a caramel mousse with a fresh lemon gel.
The mousse is produced with ice cream equipment. A fresh eating lemon gel is put on top of the mousse. The gel is based on GRINDSTED® Carrageenan CW 599 FLX, which gives a very short and fresh eating gel that fits nicely with the used lemon flavouring from Firmenich. Contact Danisco to receive the concept handout in PDF format, samples or more information.
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For this we have used our newly developed CREMODAN® MOUSSE 30 ECO which gives an excellent soft structure and a very good flavour release in the product. 
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