Leslie Stewart wrote:Wow - the recipe that calls for the gelatin sheets gives no indication as to the strength required. It's for a chocolate mousse that calls for 1-3/4 oz. of chocolate, 1/4 cup milk, 1/2 cup cream, two Tbs confectioners sugar. It calls for only one gelatin sheet. Any idea from those proportions how strong I'd? The mousse goes atop a cake so it needs to hold shape once the springform pan is released . . .
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