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8

Yes! I was able to make a panna cotta using this product in a standard recipe with some minor changes. Just incorporate the Jell Dessert powder where the gelatin is called for and subtract 1/4-cup from the prescribed sugar. I started with this recipe on JoyofBaking.com. The recipe, like most I've seen, calls for one standard 1/4-ounce packet of gelatin. ...


3

It doesn't seem like you can get a soft, elastic gel using agar, Modernist Cuisine lists an elastic one but classifies it as firm(4-140): Texture Firmness Gelling Agents Scaling ---------------------------------------------------- Elastic Firm Locust Bean Gum 0.15% Agar 0.10% ...


1

About two years ago I read about the "ultimate chocolate mousse" from Heston Blumenthal. Interestingly, the recipe only calls for two ingredients: bittersweet chocolate and water. Sugar can be added, but it is optional. It is all in the technique. You use an approach that is similar to tempering chocolate and then whip. Place a mixing bowl over a bowl ...


1

If you are able to get hold of it, I have used vegetarian gelatin substitute in the past, and found it to be fine. I'm in the UK, and most supermarkets stock something like Dr. Oetker Vege-Gel or their own brand (often called vetetarian gel, rather than gelatin(e), to avoid confusion). If you are looking for an agar conversion, Joy of Baking suggests that a ...


1

Gelatine has nothing to do with a mousse. That means it's no problem to find a recipe without ;) . I'm doing Mousse au Chocolat like that: melt 200-250gr (more is better for stability) of chocolate (70%+ cacao) in a baine-marie whip 400gr of cream whip one egg yolk in a baine-marie until fluffy * mix the chocolate into the egg yolk carefully fold the ...



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