METHOD FOR PRODUCTION MOUSSE ON PROTEIN-VEGETABLE BASE

摘要

A method for production mousse on the protein-vegetable base includes beating, pouring in forms and next jellification under cooling. "Kyzylova" or "Terenova" or "Kyzylovo-Terenova" protein-vegetable base is used which contain proteins of skim milk and dogberry puree or blackthorn puree or their mixture to which purified and grated or cut into small cubs fruit or berry filler or mashed ice-cream is added. The components are beaten up, poured into the forms and cooled.