New answers tagged gelatin
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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