I'm in the uk before you suggest any crazy american subs!!!
Stupidly suggested this as an option for a wedding I am doing desserts for. Just found out today that I can't use gelatin
Anyone got any fail-proof recipes using agar-agar? I've never used it before...
Or else a gelatin free recipe?
For some reason I thought it would be fine to do the mousse only adding whites to the cream and fruit, but I guess the gelatin is needed to stabilie the egg whites....
I need to be able to drop off the chilled puds in the morning and then leave them chilled until they are served later in the evening. Help me pull this off! it's for saturday....
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