Lemon mousse powder, freeze-stable, suitable for whipping. Quick one-step preparation without gelatine. Ideal for diplomat cake, mousses, dessert creams, and torte fillings. Stir 500g of mousse powder into 1l of whole milk, provides 25 portions of 60g each. Beat at a low speed for 1 minute and at a high speed for 3 to 4 minutes. Leave to cool for 2 hours and then decorate.