I am making a cake with a raspberry mousse filling and the recipe calls for gelatin, do i really need the gelatin in there? i know it helps it to set up but i don't want it to end up being like jello, so how so runny would it be without the gelatin?
i don't know how much gelatin yours has in it but i have a recipe i made once for a chocolate mousse and it had gelatin in it and was nothing like jello, just like a nice firm yet soft mousse
Mousse has gelatin. It shopuldn't be like jello. I say shouldn't because that depends on how good the recipe is. If it's not in there it will be the consistancy it is now.