Place all the ingredients in a stainless steel bowl and melt them in a not too hot bain-marie! Our favourite technique: place the stainless steel bowl in a salad bowl, heat water in a kettle to 80-85°C, pour it halfway into the stainless steel bowl and then slowly melt the vegetable oils and butters while stirring to obtain a homogeneous texture.
Place the preparation in the freezer for 10 minutes.
Whip your mixture with a small electric mixer until you obtain an airy mousse, a bit like whipped cream.
Pour your preparation into a clean and dry jar.
Conservation : your preparation will keep for at least 3 months.