Powdered mix made from quark, cheese, specially designed for cold process making of mousses, bavarois and chilled desserts. Quick and easy to use in cold process, it is an excellent replacement for sheet gelatin. Freeze-stable, guaranteed clean-cut results. Neutral flavour version can be also used to make fresh liquid cream stable and firmer when whipped.
powdered preparation based on quark in powder for the realization of bavarian creams, mousses and soft ice cream cakes.
semifinished product for cream based cakes.
LILLY KAESE_______________ 200 g
water (10-15°C)___________ 500 g
whipped cream_____________ 500 g
Mix LILLY CHEESE KAESE with the water using a whisk and gradually add the unsweetened whipped cream. Put in the suitable moulds and place in refrigerator for at least 2 hours or in a freezer for at least 40 minutes.
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