Louis Francois OvoFree Mousse is a 100% plant-based egg white substitute designed for mousses and meringues. Made from plant proteins and fibres, it helps create stable foam while also contributing emulsifying and stabilizing properties. Louis François recommends it for fruit mousse, chocolate mousse, and both French and Italian meringue.

Use

Reconstitute with cold water, blend with an immersion blender, then whip in a stand mixer at high speed for about 5 minutes until you get a firm, dense white foam. Use the foam immediately. Fat can reduce whipping performance, so it is best to whip the base first and fold it into richer mixtures afterward.

Recommended Dosage

For most applications, use OvoFree Mousse rehydrated to 5 to 7%, which is about 50 to 70 g powder for 930 to 950 g water. Louis François also gives a broader usage range of 10 to 30 g per kg of total mass depending on the recipe.

Applications / Practical Uses

Use it for vegan French meringue, Italian meringue, chocolate mousse, fruit mousse, and other whipped dessert preparations where you want structure without egg whites. It can also help replace some of the bulking and foaming function normally provided by egg whites, cream, or gelatin in certain formulas.

Observations

This is a cream-coloured powder with a neutral taste and light plant aroma. When properly reconstituted and whipped, it forms a dense white foam with good stability. Louis François also notes that it can be used cold and is freeze-resistant.

Differences from Other Ingredients

Compared with single-source plant proteins, OvoFree Mousse is designed specifically for whipping and foam stability. Compared with aquafaba-style substitutes, it offers more consistent results and easier scaling for production. It is also more targeted than general egg replacers because it is built specifically for mousse and meringue applications.

Origin

Made from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre.