Spume Mousse – Technical mix for vegan mousses, foams, and meringues

Spume Mousse is a professional cold-process blend designed to create soft mousses, siphon foams, and vegan meringues with a light yet stable texture. Its balanced formulation delivers excellent results without eggs, dairy, or gluten.

Developed in collaboration with chef Davide Damiano, this blend combines functional fibers, plant proteins, and texturizing agents to ensure whipability, stability, and a visually perfect, organoleptically neutral final result.

It is the ideal product for those working in food service, contemporary pastry, or catering, and who need a versatile, high-performance, ready-to-use mix for creating cold and hot foams, creamy mousses, or aerated meringues without compromise.

👉 Use with an electric whisk, stand mixer, or siphon
👉 Works with both sweeteners and savory versions
👉 Whips quickly and holds its shape for a long time

🌱 Egg-free, lactose-free, gluten-free – 100% vegan
🧪 Perfectly balanced for plated desserts, finger food, and technical desserts
🇮🇹 Made in Italy – for chefs and modern cuisine professionals

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Meringue

• 100 g of cold water
• 100 g of powdered or granulated sugar
• 10 g of all in one Mix

1. Mix the “all in one” Mix with 50 g of granulated sugar.
2. Pour the cold water into a tall container and blend with an immersion blender for at least one minute, until you obtain a homogeneous dispersion. 
3. Whip with an electric whisk or stand mixer and, halfway through whipping, add the remaining granulated sugar in two batches.
4. Continue whipping until you obtain a glossy, stable, and well-aerated structure.
5. Pipe onto a baking tray and wait 15 minutes before baking, or cook at a low temperature or dehydrate.

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✅ Vegan Italian or French meringues
✅ Soft, stable mousses, including with vegetable fats
✅ Hot or cold siphon foams
✅ Compact, glossy whipping
✅ Neutral base, customizable with flavors and colors

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT