Edible powder gelatin for binding cream. A neutral cream stabilizer to bind your cream in the classic way.
Mix 7 oz (200 g) of Sanett and 8.80 oz (250 g) of cold water (77°, 25°C). Fold into the 35 oz (1,000 g) of medium peak whipped cream. Pipe the prepared mousse into individual rings or cups. Chill to set, approximately 1 hour before serving.