I'm thinking about replacing gelatin with agar powder in a mousse cake recipe - will the consistency be very different?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!