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You could simply use Agar instead of gelatine... The disadvantage of Agar however is that it doesn't liquefy as easily as gelatine, but the advantage is that it's suitable for a vegan diet.


It really depends on how much of it you're using. If it's only a small amount, it might be for mouthfeel -- it'll make the liquid more viscous and less 'watery'. Consider a good chicken soup, where the broth has a bit of body to it. If it's a large amount, it's to get the liquid to set up. In something like a panna cotta, aspics, mousse, or a no-bake ...


There are two things you can do to make the mousse stiffer: Reduce the water from the fruit. So use some kind of concentrate instead of the pure fruit. For example, you could cook down a syrup or jam and add it to the mousse. Or see if dehydrating juice gets you somewhere. Use more fat. Instead of whipping cream at 30 to 35% fat, you could use ...


However much you are making, use this ratio: 4 parts heavy cream/whipping cream to 2 parts sweetened condensed milk to 2 parts passionfruit pulp. Make sure that before you start, you whip the heavy cream until it holds in stiff peaks. This results in a mousse that has an almost custard-like consistency, but with a lighter feel. I don't know how to make a ...

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