LOUIS FRANCOIS Gallimousse - Professional Light Texture Aerating Agent for Baking & Pastry (1kg) | Perfect for Cakes, Mousses & Desserts

About Gallimousse

Louis Francois Gallimousse is a versatile aerating agent designed to create light, airy textures such as espumas. This white, odorless powder easily dissolves in water or milk and integrates seamlessly into dry mixtures.

Made from hydrogenated vegetable fat, glucose syrup, and emulsifiers, Gallimousse is ideal for crafting refrigerated or frozen aerated desserts, fruit or chocolate mousses, soft-centered desserts, and decorative elements. Unlike similar products, it disperses more efficiently, resulting in smoother, more consistent textures.

Gallimousse is particularly well-suited for recipes requiring stable, voluminous foams, whether served hot or cold. Its excellent solubility and ability to retain structure make it the go-to choice for both professional pastry chefs and creative home cooks.

Use:

Incorporation:
Gallimousse can be directly incorporated into sugar or dry ingredients to facilitate even dispersion. It can be added to both hot and cold mixtures. For best results, blend it thoroughly with other powdered ingredients before combining with liquids. When used with a siphon, ensure proper dissolution to achieve optimal aeration.

Application:

• Savoury or Sweet Foams: Ideal for mousses, espumas, and creamy fillings, maintaining volume and stability.
• Ices and Ice Creams: Enhances texture, creating a lighter, more aerated product.
• Pastry Fillings: Adds a fluffy, airy consistency to creams, custards, and soft centers.
• Aerated Decorations: Perfect for creating visually appealing foamy elements in dishes, plated desserts and beverages.

Recommended Dosage:
Quantum satis – Use as needed according to desired texture and volume. Typically, 24-25 g per 500 g of base mixture is sufficient.

Observations:

• White powder
• Odorless
• Easily soluble in water or milk
• Creates stable, airy structures
• Suitable for hot and cold applications

Elaborations:

• Fruit Mousse: Combine fruit puree, sugar, and Gallimousse, blend well, and use a siphon to create a light, fluffy mousse.
• Whipped Cream: Add Gallimousse to cream and sugar, whip to incorporate air, and achieve a stable, airy texture.
• Hot Foam Garnish: Mix Gallimousse with flavored liquid, heat gently, and use a siphon to create a warm, voluminous foam.

Difference from Similar Products:
Gallimousse outperforms comparable products due to its superior dispersibility and stability, resulting in more consistent foams and smoother textures. It also handles both hot and cold applications without compromising structure, making it more versatile than alternatives.

Origin:
Hydrogenated vegetable fat, glucose syrup, emulsifier (E472b), and milk proteins.

Maison Louis Francois: A Legacy of Culinary Innovation

Rooted in a tradition of quality and culinary innovation, Maison Louis Francois offers cutting-edge ingredients designed to inspire creativity in the kitchen. Known for their reliability and consistent performance, Louis Francois products empower chefs to craft exceptional desserts with ease.