Top Mousse
Elenka product code 365
A base for mousses and single-portion desserts, whipped with fresh cream at 150 grams per litre. Its selling point is stability at positive temperatures — the finished dessert holds its structure in a refrigerated cabinet rather than only in a freezer.
Specification sheets are supplied to trade customers on request.
About Top Mousse
Most of what a gelateria sells has to survive minus twelve. A mousse has to survive plus four, which is a harder problem than it sounds and the reason this product exists.
What it is
A base whipped up with fresh cream to make mousses, cakes and single-portion desserts. Elenka quotes 150 grams against the cream, and specifies stability at positive temperatures — the finished product keeps its structure over time in a refrigerated cabinet.
Why positive temperatures are the hard case
An aerated dessert is a foam: air held in a network of fat and protein. Freezing is generous to a foam, because everything is immobilised — the structure cannot collapse if nothing can move.
Above zero it can. Fat softens, the network relaxes, drainage begins, and the mousse that looked correct at nine in the morning is a denser thing with a wet layer under it by three in the afternoon. That is the failure that limits how long a refrigerated dessert can be displayed, and it is what a purpose-built mousse base is engineered against.
For a site selling desserts from a chilled cabinet rather than a freezer, that property decides whether the product line is viable at all.
How to work with it
Whip it with fresh cream to the volume you want, and fold flavour in afterwards rather than whisking it into the base. An aerated structure loses air every time it is worked, and the air is the product — a mousse whisked hard with a paste through it can lose a third of its volume, which shows up as a dense, heavy dessert that tastes right and eats wrong.
The cream pastes flavour it well. A nut paste such as Gianduia Messina brings fat that supports the foam rather than fighting it; a fruit paste brings acid and water that do the opposite, so fruit mousses need more care and usually a lower addition.
Against Top Semifreddo
Same line, different temperature range. Top Semifreddo is a powdered preparation for frozen confectionery at negative temperatures — sliceable, stable in a freezer, and not intended to sit in a chilled cabinet. Top Mousse is the refrigerated one. Choosing between them is a question about your display, not about your recipe.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Request the sheet for any product you are considering and we will obtain it.
Technical specifications
| Recommended dosage | 150 g per litre of cream — Whipped up with fresh cream, which is what the figure is quoted against. |
|---|---|
| Format | 1 kg pail, 20 per carton |
| Applications | mousse, single-portion dessert, cake, semifreddo |
| Elenka product code | 365 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Top Mousse are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
Top Semifreddo
A powdered preparation for frozen confectionery, dosed at 200 to 300 grams per litre. It builds a structure that slices cleanly at negative temperatures, which is what separates a semifreddo you can portion from a block of frozen mousse.
Code 11782.5 kgPronto Crema
A cold-process powdered mix for crème pâtissière: whisk into water or milk and it is ready, with no cooking and no cooling curve. The dosage differs by liquid — 400 grams per litre of water, 350 per litre of milk — and that difference is the whole product in miniature.
Code 7704 kgGianduia Messina
A Sicilian reading of gianduia, the hazelnut-and-chocolate pairing usually associated with Turin. The dosage range of 100 to 150 grams per litre of mix is the useful part: it lets one pail produce a restrained gianduia or a chocolate-forward one without any other change.
Code 11853 kgBase Anita
A high-dose cream base at 300 grams per litre, built around an exclusive formulation for creaminess and lasting structure. It sits between a complete base and a low-dose one: most of the work is done, and there is still room to make the gelato yours.
Code 11401.6 kg
Frequently asked questions
What does stability at positive temperatures mean?
That the dessert holds its shape and texture in a refrigerated display rather than needing a freezer. Most aerated mousse structures collapse or weep above zero within a few hours, which limits where and how long they can be sold.
How do I flavour it?
With a cream paste, folded through after whipping rather than whisked into the base. Whisking a paste into an aerated structure knocks the air out, and the air is the product.
Is it the same as Top Semifreddo?
No. Top Mousse is whipped with cream for refrigerated desserts; Top Semifreddo is a powdered preparation for frozen confectionery at negative temperatures. Same line, different temperature ranges and different jobs.