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  • These are used as required, mixed with liquids and flavourings, to ???set??? savoury aspic, desserts such as jelly and mousse, and stabilize commercially made ice cream and other foods.They have so much potential - a souffl??, cakes, cr??me br??l??e, salmon mousse - or just a good, open omelette filled with seasonal vegetables.Bavarois is a kind of dessert like mousse, but made typically with cust
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