Verrine Végétale

Verrine Végétale

06 units 

Mousse végétale

Used products: Mousse végétale

Preparation: Mousse végétale

  1. Bring the milk to a boil with the agave syrup.
  2. Pour over the chocolate and emulsify using a hand blender.
  3. At the same time, whipp the aquafaba and the xanthan gum, gradually incorporating the coconut sugar.
  4. Gently fold this preparation into the ganache (40-45 ° C).


  1. Pour the mousse immediately in a verrine.
  2. Leave to set at 4 ° C.
  3. Apply the crumble when serving or setting up the display case.