Mousse Cake: To Gelatin Or Not To Gelatin
Baking By Lsanta86 Updated 22 Jun 2017 , 12:43pm by SandraSmiley
Hi
I'm getting ready to make a mousse cake for the first time. I have been looking at different recipes and some use gelatin while others don't. As an amateur home baker, I'm not sure what makes the difference. I read somewhere that chocolate parcels have stabilizers so I shouldn't have to use the gelatin, but I should with white chocolate. How is it really?
Thanks in advance!
I have never made a mousse cake, Lsanta86, so am unable to offer any help. Sorry! I would be interested in the answer, as well.
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