I'm thinking about replacing gelatin with agar powder in a mousse cake recipe - will the consistency be very different?
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I've tried this several times and I've run into problems each time at the same step. I dissolve the agar in a hot liquid (or warm), but when the dissolved agar hits the cold ingredients it immediately seizes up and my mousse (and lemon curd) gets weird little bits in it. I strain them out, but then I am essentially straining out all the agar I just used to give body to my mousse.
Hmm, sounds like I may need another plan, or should at least try a small test batch. Thanks!
Thank you, Joanna Gaines.
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