Top Mousse by Elenka: the professional base for mousses and creams
Top Mousse is Elenka's neutral powdered preparation for pastry mousses, semifreddo and filling creams. The proven dosage is 150 g of powder with 750 g of dairy cream and 200 g of water: each 1 kg pouch therefore produces over 7 kg of finished mousse, stable, airy and glossy, ready in minutes with a planetary mixer.
What it is and how it works
The mix combines sugar, modified starch, powdered glucose syrup, gelatine and gelling agents (E401, E407) into a balanced structure that whips together with cream and water. The result is a mousse with a fine, even air-cell structure that holds its shape in silicone moulds, slices cleanly and withstands blast chilling.
The producer: Elenka, Palermo, since 1959
Elenka SpA was founded in Partanna Mondello (Palermo) in 1959 by Antonino Galvagno. Starting with liqueurs for Palermo's bars, the company invented the Zuppa Inglese gelato flavour and Dariloy, one of the first balanced gelato bases, becoming one of Italy's historic producers of semi-finished products for gelato and pastry and an ambassador of Sicilian confectionery know-how worldwide.
Professional uses
- Chocolate or pistachio mousse: whip 150 g of Top Mousse with 750 g of cream and 200 g of water, then fold in melted chocolate or flavouring paste.
- Fruit mousse: replace the water with cold fruit puree for strawberry, mango or raspberry mousses with a clean cut.
- Semifreddo and single portions: pipe into silicone moulds and blast-chill; the structure stays creamy after freezing.
- Filling creams: use as a stabilised cream for layering modern cakes and dessert cups.
- Showcase desserts: holds in the refrigerated display at 2-4 °C without weeping or collapsing.
Technical specifications
Values per 100 g: 360 kcal, 8.5 g fat, 55 g carbohydrates of which 45 g sugars, 14.5 g protein, 0.13 g salt. Appearance: powder that dissolves during whipping with cream and water. Shelf life: 4 years in a dry environment away from light. Packaging: 1 kg pouch in PET and aluminium laminate, carton of 12 pouches.
Storage
Store at room temperature in a dry place, away from light and heat sources, in the tightly closed bag. Once prepared, treat the mousse as a fresh product and keep it refrigerated at 2-4 °C.
Distribution and logistics
B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich). Ambient product, no cold chain required: direct distribution across Zurich, Winterthur, Bülach, Aargau, St. Gallen, Bern and Basel; for Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and Graubünden (Chur, Davos) shipping within 24-48 hours with partner couriers (Swiss Post, Planzer, Galliker).
Who it is for
Pastry labs and gelato parlours that need consistent mousses with controlled food cost; hotel and restaurant kitchens producing plated desserts and buffets; caterers who must transport delicate desserts that hold their structure; Italian delicatessens and home pastry enthusiasts.
