Yogurt mousse


fructose, dextrose, animal gelatin, acidifier citric acid, skimmed yogurt powder (3%), maize starch, thickener modified starch, flavourings.

Use mode

300 g of Yogurt mousse, 1 litre of fresh cream and 400 g of water. Weigh the ingredients, mix and whip the compound. It is reccomended to put into refrigerator at positive temperature. Keep at positive temperature for long preservation.

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