This book gathers 28 recipes of savory and sweet mousse!
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  • Are you more of a hot saffron oyster foam or smoked ham chantilly and melon gazpacho? Licorice mousse or apricot emulsion on almond milk jelly? You're bound to find what you're looking for (and what your guests are looking for) in the 28 recipes in this book concocted with our chef Jean-Claude Fascina. From appetizers to desserts, from hot to cold and from savory to sweet, this indispensable companion to our siphons will reveal the secrets of mousses, espumas, and other whipped cream.
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    Step by step recipe guide Cooking times, and difficulty ratings included with each recipe Over 25 Recipes Includes cold, hot, sweet and savory recipes