A highly appreciated dessert in Spain, especially in Catalonia and the Basque Country, mousse is offered at any time of the year by restaurants, hotels, bakeries, supermarkets, and food stores, by increasing their offer during the summer months.
The mousse has its origins in 18th century French cuisine, a period marked by experiments with textures and techniques to create lighter and fluffier dishes. The word "mousse" means "foam" in French, a name inspired by its airy texture, which is achieved by incorporating beaten egg whites or whipped cream into the base mixture.
It is estimated that around 2 kilos of mousse are consumed per capita annually in Spain, translating monthly to approximately 1 unit of mousse per person.
To prepare the traditional chocolate mousse, you need separated eggs (whites and yolks), sugar, whipped cream, and chocolate. There is a wide variety of flavours of fruit, vanilla, coffee, and even nougat or wine, the latter two gaining popularity. There are also savoury versions, such as salmon or foie gras mousse, served as appetizers.
At Llopartec, we offer a wide range of flavours for this summery dessert, chocolate, white chocolate, lemon, strawberry, strawberry yogurt, pear, cheese, caramel, tiramisu, crema catalana, vanilla, crème brûlée, toffee, and yogurt, among others.
We love to be up to date with the latest trends in flavours, textures, and product presentation. That's why we provide solutions like powder preparations for the optimal mousse preparation. In this way, we ensure the cream has the right flavour, consistency, and texture. In addition, these cold desserts are suitable for being frozen and thawed without losing their properties, aesthetics, or flavour.
At Llopartec, we specialize in all types of pastry mixes, with the aim of providing the best alternatives, totally customized and adapted to each of our clients.