I want to make a roulade for Passover and the whipped cream filling recipe calls for gelatin, which isn't kosher. What should I do -
Leave the stabilizer out of the recipe? The amt. in the recipe is 1/2 tsp. gelatin for 1 c. of cream.
Substitute agar agar? If so, advice on how to do this and a ratio for substitution would be appreciated.
Find kosher gelatin? Not an appealing option given the high cost and the likelihood that I won't need it again until next Passover.
If there are options I haven't thought of, please share them!