I am not really a vegetarian but I'd rather not use gelatin.
I've come across various recipes to make mousse however they appear is the gooey type. I am searching for any recipe that will set in order to create a mousse cake which may be free-standing.
This picture is comparable to what I am searching for:
I've got a stand mixer and am pleased to use eggs, double cream, etc. and also to experiment, but don't wish to create a lots of. I'm able to use agar but to date am always lost since many recipes which demand gelatin cannot be easily converted to be used with agar.
requested February 9 '14 at 19:24
That photo continues to be published before: How do i make my Chocolate Mousse fluffier? - everyone is fairly certain it uses gelatin. There's hardly any chance that agar-agar provides you with exactly the same texture, it sets very firmly also it's melting point is very high. Maybe that's what you would like, however it won't seem like the photo whatsoever. I'm unsure the reason why you're against gelatin but carrageenan is easily the most similar in qualities. Aaronut February 11 '14 at :21
Hi! Yes thats the publish I discovered the photo in although searching for any good recipe. I am not against geletine in principle (i am not a vegetarian), that I havent found a kosher or halal one the actual reason I shouldn't use geletine. Actually any recipe which utilizes geletine causes me exactly the same problem. Not getting used agar Ive frequently thought it may be the solution so its best to listen to somebody that could let me know why don't you to consider an excessive amount of lower that route. Appreciate your help. ) user23116 February 11 '14 at 21:35
You've now learned why I requested the issue, greater than the recipe I needed to listen to the opinions of ppl more knowledgeable than myself. I havent made chocolate mousse before and if one makes it once with one recipe you tend that you follow it or quit (whether it goes completely wrong) but when there's someone with increased experienced to inquire about youre more likely to obtain what you're really wishing for. Id gladly do this recipe if it is possible it can lead to a strong mouse user23116 February 10 '14 at 23:52
If you can to call it, I have tried personally vegetarian gelatin substitute previously, and found it fine. I am within the United kingdom, and many supermarkets stock something similar to Dr. Oetker Vege-Gel or their very own brand (frequently known as vetetarian gel, instead of gelatin(e), to prevent confusion).
If you're searching to have an agar conversion, Pleasure of Baking shows that a 7-gram (1 tablespoons of.) packet of gelatin granules (or 4 leaves sheet gelatin) = 2 teaspoon. agar.
About 2 yrs ago I discover the "ultimate chocolate mousse" from Heston Blumenthal. Interestingly, the recipe only requires two ingredients: bittersweet chocolate and water. Sugar could be added, but it's optional. It's all within the technique.
You utilize a strategy that resembles tempering chocolate after which whip.
Convey a mixing bowl on the bowl full of iced. Melt 265g bittersweet chocolate (chopped) with 240 ml water over medium heat. Lightly stir to help keep the high temperature consistent through the chocolate. You pour the melted chocolate in to the mixing bowl located on the bowl with ice inside it and begin whisking. Here you will have to may require a little bit of practice. Should you mix an excessive amount of, it is grainy. In the event that happens, then gently melt again after which pour into the cooled bowl. Chocolate can be quite fluffy even without added ingredients.
clarified February 10 '14 at 22:24