Leagel Bavarois stabiliser is a powder preparation for bavarois, mousses and cream specialities: dissolved in water or milk, whipped with fresh cream and flavoured; ready after at least 2 hours in the fridge.

Bavarois stabiliser fits easily into the lab's proven recipes, at the stated dosage; it leaves the gelato maker in full control of the recipe.

Ideal for: bavarois, mousses and spoon desserts.

Features: fat-free, gluten-free.

Directions: dissolve in water or milk, whip with the cream and pour into moulds.

Dosage: 200 g base + 200 g water or milk per 1 kg of cream.

Processing: cold.