One of Hottest for Panna Cotta Gelatine Leaves - Food Grade 2.5g Gelatin Sheet with 200bloom Strength for Food Industry Like Mousse Cakes. – Gelken


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One of Hottest for Panna Cotta Gelatine Leaves - Food Grade 2.5g Gelatin Sheet with 200bloom Strength for Food Industry Like Mousse Cakes. – Gelken Detail:

For example, the concrete method of durian mousse cake is: cut the gelatin slices into small pieces and soak them in cold water (the amount of water is less than the gelatin slices);Cut the chiffon cake into two pieces, about 1.5cm each.Cut the sliced cake and use scissors to cut around the edges. Remove the edges that have been baked to make the mousse look better.Drain the softened gelatin tablets and add 30 grams of milk.Heat a small pot of water in a small saucepan. Melt gelatine sheets over heat. Cool.Put the durian into a blender and puree it.Beat the light cream in the caster sugar with an electric whisk until 6.Hit to appear lines, slanting to the side of the barely slow flow can;Stir the chilled beef milk with a spoon to prevent the gelatine from sinking to the bottom.After mixing well, slowly add in the whipped light cream, it is best to add in two times, and then add a next time after each mixing well;Add the durian puree into the light cream and stir well.Place a cake slice in the center of the cake tin.Pour in half the mousse filling, shake a few times, mousse filling will flow smoothly in all directions;Add a second slice of cake and pour in the remaining mousse filling. Give the cake a few shakes again to make the surface smooth and cool.Mix the matcha with the milk, put it over hot water and heat it. Stir it with a spoon, take it out of the hot water and let it cool.Use a small spoon to scoop up a bit of matcha liquid and drip it on the surface of the cake irregularly. Use a toothpick to draw it gently from the middle of the cake, or use it freely. Put it in the refrigerator for more than four hours before serving.


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One of Hottest for Panna Cotta Gelatine Leaves - Food Grade 2.5g Gelatin Sheet with 200bloom Strength for Food Industry Like Mousse Cakes. – Gelken detail pictures

One of Hottest for Panna Cotta Gelatine Leaves - Food Grade 2.5g Gelatin Sheet with 200bloom Strength for Food Industry Like Mousse Cakes. – Gelken detail pictures

One of Hottest for Panna Cotta Gelatine Leaves - Food Grade 2.5g Gelatin Sheet with 200bloom Strength for Food Industry Like Mousse Cakes. – Gelken detail pictures


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Being supported by an advanced and professional IT team, we could offer technical support on pre-sales & after-sales service for One of Hottest for Panna Cotta Gelatine Leaves - Food Grade 2.5g Gelatin Sheet with 200bloom Strength for Food Industry Like Mousse Cakes. – Gelken , The product will supply to all over the world, such as: Swedish, Hungary, Nairobi, With the advanced workshop, professional design team and strict quality control system, based on mid- to high-end marked as our marketing positioning, our products are fast selling onto European and American markets with our own brands such as below Deniya, Qingsiya and Yisilanya.
  • Staff is skilled, well-equipped, process is specification, products meet the requirements and delivery is guaranteed, a best partner!
    5 Stars By Raymond from Hamburg - 2018.07.26 16:51
    We have been engaged in this industry for many years, we appreciate the work attitude and production capacity of the company, this is a reputable and professional manufacturer.
    5 Stars By Chris from Cambodia - 2017.09.26 12:12
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