Sosa Vegan Mousse Gelatine from-our-kitchen-soups This extra virgin olive oil

This extra virgin olive oil is also rich in polyphenols

Our take on the sausage roll

Made from ABS plastic

The simple design of the Unitea range is highlighted by it's stable form and a handle that allows a firm grip

Makhani translates to ‘with butter’

Sosa Vegan Mousse Gelatine from-our-kitchen-soups This extra virgin olive oilDescription Sosa vegan mousse gelatine has been specifically formulated to replace gelatine of animal origin in a mousse, maintaining similar characteristics in terms of gelation. It provides a very pleasant clean cut in the mouth. It is recommended to provide the aerial part of the mousse by means of a meringue made with vegetable protein. Mode of Use: Add the powder to the cold mousse base cream. Mix and heat to between 90C and 100C, while stirring.