A dry mix containing vanillin and other flavorings. When prepared as directed with heavy cream, it yields a smooth creamy mousse with vanilla flavor. Prepared RC Vanilla Mousse has the texture of a dense, rich foam, giving it great versatility and wide appeal. Kosher inspected by Star-K. Made in the USA.
RC Vanilla Mousse Mix can be used to prepare a variety of desserts. Among its many uses – serve as is, piped, as a filling for pies and pastries, as a cake icing or filling and as a frozen dessert. RC Vanilla Mousse may be flavored with RC Extracts such as Almond, Apricot, Kirsch, Mango or Orange to create new and distinctive mousses. RC Flavor Compounds such as Cherry or Raspberry may be swirled in for a flavorful visual impact. It may also be flavored with liqueurs (such as Amaretto or Frangelico), or enhanced with chopped nuts or fruit, shaved chocolate, crumbled cookies or candy.
To prepare, one pound of product is whipped with 2 quarts of heavy cream. Other ingredients should be added when mixing is nearly done.
Packaged in BPA/Phthalate-free poly packages. Each package has a lot code and “packed on” date.
|Product Number||Package Size||Yield|
|73420||8/1 lb. bags||1 gallon/bag|
Store bags in a cool, dry place. Prepared product must be kept refrigerated or frozen.
Unprepared: 1 year
Prepared: 4-7 days, refrigerated
Sugar, dextrose, maltodextrin, sodium alginate, calcium lactate gluconate, tetrasodium pyrophosphate, dextrin, natural and artificial flavors, sodium phosphate, salt, and vanillin.
Mix only: Preperation requires Heavy Cream (Milk)
Product preparation may add allergens. Refer to labels on ingredients added.
Product prepared with heavy cream.
|Weight or Serving Size||1¼ Tbsp. (14 g)||½ cup (74 g)|
|Calories from Fat||0||200|
|Total Fat||0 g||22 g|
|Saturated Fat||0 g||14 g|
|Trans Fat||0 g||0.5 g|
|Cholesterol||0 mg||80 mg|
|Sodium||125 mg||150 mg|
|Total Carbohydrates||14 g||15 g|
|Dietary Fiber||0 g||0 g|
|Sugar||12 g||12 g|
|Protein||0 g||1 g|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.