I have heard of people making filling with Jello Pudding and cream and I do it. BUT I read where someone used the Jello gelatin instead of the pudding!?
SO any one else do this?
Do you just mix it up the same?
Now what is the difference in the final product?
What flavors have you tried and LOVED?
This would bring a whole new set of flavors into my decorating!!
Also Is the instant fat free sugar free... as good to use as the regular instant?
Is there any difference in the final product?
You can make what is called a 'mirror' with gelatin. It's usually used to top a cake, but I see no reason you couldn't use it as filling...
http://forums.egullet.org/index.php?s=30e8eda1319e3f19980bbbac7ebf0102&act=ST&f=72&t=108153
Heres a basic lemon mirror suitable for glazing a 9-inch diameter surface...
1½ tsps unflavored gelatin
1 fl. oz. purified cold water
6 fl. oz. boiling water
1/3 cup superfine sugar
pinch of salt
2 fl. oz. strained fresh lemon juice
Few drops of yellow food coloring (opt.)
Soften gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Add sugar & salt; stir until dissolved. Blend in citrus juice & coloring. Set bowl in larger vessel filled with ice and let stand until mixture is syrupy and begins to thicken, stirring occasionally, about 30 minutes do not let set. Brush paper-thin layer of mixture over top of cake (or, I suppose, a bavarian). Refrigerate until set. Pour second layer over; total thickness should not exceed 3/16 inch. Refrigerate until mirror is set to preferred consistency.
BTW, Ms. Greenspan notes that Chef Hermés Transparent Glaze -- flavored with lemon, orange, & vanilla -- can be stored airtight in the refrigerator for a week or the freezer for a month.
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