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Three Distinctive Flavours with Light, Creamy Texture
A collection of three savoury mousses featuring Boletus edulis, seafood and wood-roasted Piquillo peppers.
Each recipe combines its principal ingredient with pasteurised egg to create a light, creamy texture for toast, canapés and small dishes.
This collection brings together three individual recipes with clearly differentiated flavour profiles.
The selection includes Boletus edulis, seafood with fish stock and vegetables, and Piquillo peppers roasted over beechwood.
The mushroom variant is made with Boletus edulis, cream, whole milk, butter and pasteurised egg.
Its savoury woodland flavour works well with toast, smoked ingredients, rice dishes, meats and warm pastry preparations.
The seafood variant combines fish stock, crayfish, red shrimp and prawns with tomato, onion, carrot, leek and cream.
It offers a pronounced seafood character suited to canapés, toast, fish dishes and shellfish presentations. :contentReference[oaicite:0]
The Piquillo mousse is based on peppers roasted over beechwood and peeled without water to retain their characteristic flavour.
The roasted pepper remains clearly dominant, supported by a juicy and easily spreadable texture.
Serve the mousses on toasted bread, crostini, crackers or small pastry cases.
The three flavours can also be combined in tasting assortments with cured ham, cheese, smoked fish, vegetables and fresh herbs.
Technical information: Jar, 125 ml Net weight: 100 g per variant Origin: Spain
Variant-specific ingredients, allergens, nutrition, EU-TARIC and storage information: See the individual product variant