
Mousse Powder - Lemon Carma
This new recipe from Carma is very easy to use: Beat 500 g of Carma lemon mousse in 1 l of milk 3.5% fat for 4 minutes, fill into bowls etc. Cool for 2 hours at 5°C then ready to serve. The powder is gelatin-free.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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