Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa
Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa
Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa
Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa
Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa
Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa
Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa
Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa

Vegan Mousse Gelatine - Plant-based Mousse Gelling Agent 500g - Sosa

48656
23.60 € excl. VAT
24.90 € incl. VAT
Delivery: 24/48h
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Vegan Mousse Gelatine - Plant-Based Mousse Gelling Agent - Sosa
Format: 500g tub

Sosa Vegan Mousse Gelatine is a gelling powder made from tapioca starch and agar-agar, specifically formulated for plant-based mousses. It delivers a clean cut, a melt-in-the-mouth texture and a wide pH range (3.5 to 7) — compatible with acidic fruits, citrus, chocolate, nuts and spices. It can be frozen without producing syneresis.

  • Use: Plant-based mousses with fruit, citrus, chocolate, nuts or spices — entremets, yule logs, semifreddos.
  • Dosage: 1.5 to 2.5% — heat between 90 and 100°C.
  • Dietary: Vegan, Vegetarian, Halal Certified, Kosher Certified, Non-GMO.

♥ Expert tip: The reference solution for replacing animal gelatine in mousses — no compromise on texture or freeze stability. Compatible with acidic bases where traditional gelatine falls short. Full technical detail in the description below.

🍽️ Find the Chocolate & Blackcurrant Entremet recipe in the Recipes tab below.

The specialist gelling agent for plant-based mousses — acidic fruit, chocolate, nuts

Sosa Vegan Mousse Gelatine is a hydrocolloid gelling powder made from tapioca starch and agar-agar (E406), formulated to faithfully replicate the behaviour of animal gelatine in mousses — delivering a melt-in-the-mouth texture, a clean cut, and excellent freeze stability without syneresis. Its wide pH range (3.5 to 7) makes it compatible with acidic bases (citrus, red fruits) as well as fat-rich bases (chocolate, nuts), where other plant-based gelling agents reach their limits. As a hydrocolloid, it must always be incorporated into the aqueous part of the recipe.

Sosa tip: for best results, it is recommended to incorporate the aerated part of the mousse using a meringue made with plant-based proteins. This allows working at higher temperatures and provides sufficient time to fold in the aerated component and distribute the preparation before gelling occurs.

An overview of Vegan Mousse Gelatine — Sosa Pépites series:

How to gel vegan mousses — acidic fruit, nuts, spices, chocolate:

Step-by-step demonstration — vegan chocolate mousse:

Technical Specifications

Specification Details
Ingredients Tapioca starch · Agar-agar (E406)
Recommended dosage 1.5 to 2.5%
Dissolution Incorporate into cold base — heat between 90 and 100°C with continuous stirring
Aerated part incorporation temperature Allow to cool between 50 and 60°C before folding in
pH range 3.5 to 7 — compatible with acidic and fat-rich bases
Freezable Yes — without syneresis
Thermoreversible Yes
Applications Plant-based fruit & citrus mousses · Chocolate mousses · Nut mousses · Entremets · Yule logs · Semifreddos
Best before 24 months from production date
Certifications & dietary Vegan · Vegetarian · Non-GMO · Halal Certified · Kosher Certified

Frequently asked questions

Can it be frozen and thawed without losing texture?
Yes. Vegan Mousse Gelatine maintains its structure through freezing and thawing without syneresis — ideal for semifreddos and frozen entremets.

Is it suitable for vegan recipes?
Yes. Made exclusively from plant-based ingredients (tapioca starch and agar-agar), it is perfectly suited to preparations free from animal products.

Allergens: May contain traces of: celery, peanuts, tree nuts, egg, milk, mustard, sesame, soya, sulphites.

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Vegan Blackcurrant Chocolate Entremet recipe with Vegan Mousse Gelatin by Sosa

Vegan Blackcurrant Chocolate Entremet

Resting/Overnight Time: Cream (Covered)
+ Blackcurrant Glaze (Overnight)
Number of Preparations: 5 steps + Assembly (6)

A 100% plant-based creation, the Blackcurrant Chocolate Entremet is a delicious option for those seeking a sophisticated recipe with high-quality ingredients. This innovative recipe showcases a professional approach to blending texture, flavour, and **ethical ingredients.**

* Panier des Chefs' Suggestion: For the blackcurrant purée, we recommend Caraman's Ambient Fruit Purées (Red Fruit & Berries category) for superior flavour and colour.

1 - Hazelnut Base / Biscuit

Mix Water with the Potatowhip and blend with an immersion blender.
Add the icing sugar and mix well using the paddle attachment.
Add the dry ingredients and continue mixing for one minute.
Finally, emulsify with the pre-mixed fats (at 30 °C) until a uniform mass is obtained. Set aside.

2 - Blackcurrant Cream

Weigh and refrigerate the coconut fat.
Blend the fruit purées with Profiber Stab 5, starch, sugar, and Gracila Gel using an immersion blender.
Bring to a boil. Allow the mixture to cool slightly to 45 °C.
Using a hand mixer, emulsify the mixture with the cold coconut fat.
Store in the refrigerator with cling film (plastic wrap).

3 - Chocolate Mousse

Melt the chocolate to 55 °C and mix with the sunflower oil until smooth.
Heat Water (1) with the Vegan Mousse Gelatin to boiling point while stirring.
Pour this over the chocolate mixture and emulsify using an electric whisk.
Separately, mix Water (2) with Potatowhip Cold and whip using an electric mixer.
Midway, add the sugar mixed with Flaxfiber. Continue to whip for about 10 minutes.
Gradually add the chocolate emulsion (at 55 °C) to the meringue, mixing at medium speed.

4 - Blackcurrant Glaze

Heat the water to 40 °C.
Mix the Pectin NH with the sugar and pour onto the 40 °C water.
Add the glucose and bring to a boil.
Remove from heat and add the blackcurrant purée.
Mix well until a homogeneous texture is obtained.
Refrigerate overnight and use at 35-40 °C.

5 - Chocolate Glaze

Mix the ingredients and melt to 40 °C.

6 - Final Assembly

  • 20g Hazelnut Base/Biscuit
  • 25g Blackcurrant Cream
  • 30g Chocolate Mousse
  • 15g Blackcurrant Glaze
  • 10g Chocolate Glaze
  • 0.02g Wet-Proof Strawberry Crispy (Sosa)

Fill the moulds with the mousse at the bottom.
Then, add the cream and finally the biscuit. Freeze.
Glaze half of the entremet with the blackcurrant glaze and the other half with the chocolate glaze.
Decorate with a Crispy Freeze-Dried Strawberry (Wet-Proof).

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