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Maximouss
All Maximouss products (except sabayon) are available in two versions:
- The basic version: freeze/thaw-stable to be whipped up with milk
- Freeze/thaw-stable to be whipped up with water
Chocolate Maximouss
Instant cocoa-based chocolate mousse powder
Characteristics:
- Has a very airy structure (200 to 250%) whipping power
- Freeze/thaw-stable
- Appetising appearance and excellent flavour
- Packaged in boxes of 8 x 1 kg, 12.5 kg, or 25 kg
Recipe
150 g Max. Chocolate
200 g milk
Method:
- Whisk for 6 minutes at the highest setting using the wire whisk.
- Leave to set in the fridge for a few hours.
Chantilly Maximouss
Instant powder for a neutral mousse with a hint of vanilla
Characteristics:
- Extra airy whipping (200-250% whipping power)
- Freeze/thaw-stable
- Extremely delicate flavour
- Can be mixed with other ingredients such as melted chocolate, fresh or frozen fruit, compounds, etc.
- Packaged in boxes of 8 x 1 kg, 12.5 kg, or 25 kg
Ingredients:
100 g Max. Chantilly
200 g milk
Method:
- Whisk for 6 minutes at the highest setting using the wire whisk.
- Leave to set in the fridge for a few hours.
Tip:Before the mix stiffens, you can add other ingredients, such as fruit, compounds, or even freshly melted chocolate.
Mocha Maximouss
Instant powder for mocha mousse
Characteristics
Recipe
- see packaging
Method:
- same as for chocolate mousse
Sabayon Maximouss
Instant powder for sabayon dessert
Characteristics
Recipe
- see packaging
Method:
- same as for chocolate mousse
