tag:blogger.com,1999:blog-3001045991344173489.post4557770256427448461..comments2024-02-26T00:42:02.465-08:00Comments on LtDan'sKitchen.com: Triple Layer Chocolate MousseDanhttp://www.blogger.com/profile/15584357371615482212noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3001045991344173489.post-82301755436608019592019-09-17T16:17:23.345-07:002019-09-17T16:17:23.345-07:00Hey! This looks amazing. I just have one question....Hey! This looks amazing. I just have one question. Can this powdered gelatin be switched out with agar agar? If so then how much would I need to use of that?Robert F Mulhearn Auto Accident Lawyerhttps://www.krwlawyers.com/attorneys/robert-f-mulheam/noreply@blogger.comtag:blogger.com,1999:blog-3001045991344173489.post-17799774592483181042014-02-17T16:56:15.473-08:002014-02-17T16:56:15.473-08:00yazh23,
That will be the Knox gelatin. It is simp...yazh23,<br /><br />That will be the Knox gelatin. It is simply the best for baking. Cheers! - DanDanhttps://www.blogger.com/profile/15584357371615482212noreply@blogger.comtag:blogger.com,1999:blog-3001045991344173489.post-13213773497968007612014-02-17T06:59:59.855-08:002014-02-17T06:59:59.855-08:00hello there! your cake looks absolutely scrumptiou...hello there! your cake looks absolutely scrumptious! may i ask what brand of gelatin u use? thanks!yazh23https://www.blogger.com/profile/10164956382482658953noreply@blogger.comtag:blogger.com,1999:blog-3001045991344173489.post-30730171651679060762013-07-14T21:19:05.789-07:002013-07-14T21:19:05.789-07:00Hello, I should have written chilled heavy cream. ...Hello, I should have written chilled heavy cream. It whips better when cold. Danhttps://www.blogger.com/profile/15584357371615482212noreply@blogger.comtag:blogger.com,1999:blog-3001045991344173489.post-1545520109046892892013-07-14T17:34:19.234-07:002013-07-14T17:34:19.234-07:00Hi there, what do you mean by cold cream? Hi there, what do you mean by cold cream? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3001045991344173489.post-77676978095718622682013-05-13T05:15:52.880-07:002013-05-13T05:15:52.880-07:00Rich,
Sadly, I cannot give you a definite answer....Rich,<br /><br />Sadly, I cannot give you a definite answer. I left most of my baking gizmos in the US when I went home last year for good. I will however suggest that you use a medium to large-sized star tip to make life easier for you. Hope this helps. - Dan Danhttps://www.blogger.com/profile/15584357371615482212noreply@blogger.comtag:blogger.com,1999:blog-3001045991344173489.post-59554388576085232282013-05-10T08:13:09.341-07:002013-05-10T08:13:09.341-07:00hi, you're chocolate mousse is very appealing ...hi, you're chocolate mousse is very appealing to me :) I want to try it, but may I ask what star tip you used for the whipped cream? Thank you...<br /><br />Best,<br />RichAnonymousnoreply@blogger.com