About OvoFree Mousse

Louis Francois OvoFree Mousse is a plant-based powder that replaces egg whites in recipes like meringues, chocolate mousse, and fruit foams. Made from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre, it provides foaming, emulsifying, and stabilizing power—all without using eggs.

This cream-colored powder has a neutral taste and a light plant aroma. When mixed with cold water and whipped, it creates a white, firm foam that holds well in many pastry and dessert applications. OvoFree Mousse is ideal for creating vegan, allergen-free, or egg-free recipes without compromising on texture or volume.

Use:

How to Prepare:

1. Measure the required amount of cold water into a mixing bowl.

2. Add the appropriate amount of OvoFree Mousse powder.

3. Blend with a hand blender until fully mixed.

4. Transfer to a stand mixer and whip at maximum speed for about 5 minutes, or until a firm, tight foam is formed.

5. Use immediately in your mousse or meringue recipe.

Note: The presence of fat (e.g., from chocolate or cream) can reduce foaming. For best results, whip separately before folding into other ingredients.

Application:

• French Meringue – Crisp, airy egg-free meringue for cookies or garnishes

• Italian Meringue – Egg-free base for buttercream, mousse, or piping

• Chocolate Mousse – Light and stable vegan mousse with firm body

• Fruit Mousses – Whipped fruit-based desserts with clean flavor and plant-based structure

Recommended Dosage:

1 kg of powder replaces approximately 470 to 1830 egg whites, depending on usage.

Observations:

• Cream-colored powder

• Light plant-based aroma, neutral taste

• Forms white, dense foam when whipped

• 100% plant-based and allergen-free

• Great for vegan, egg-free, or clean-label recipes

Elaborations:

• Crisp egg-free meringue kisses and pavlovas

• Rich vegan chocolate mousse for plated desserts

• Light fruit mousses for verrines or entremets

• Egg-free macaron bases or mousse inserts in layered cakes

Differences from Similar Products:

• Unlike other egg replacers, OvoFree Mousse is designed specifically for foaming and works best in recipes that traditionally use whipped egg whites.

• Compared to basic plant proteins, it provides a tighter, more stable foam thanks to its custom blend of proteins and flax fiber.

• Easier to hydrate and more consistent than typical aquafaba or homemade substitutes, making it more reliable for professionals and production kitchens.

Origin:

Made from potato protein isolate, hydrolyzed pea protein, and flax fibre — all plant-based ingredients.

Maison Louis Francois: A Legacy of Culinary Innovation

For over 100 years, Maison Louis Francois has delivered cutting-edge ingredients to chefs, pastry chefs, and artisans. OvoFree Mousse reflects that expertise—giving professionals a powerful plant-based solution for creating elegant, egg-free foams and mousses with confidence.