Waitrose Swiss Roll catastrophe

[Joanbunting Profile]

Cherrytree

Never heard of Chantifix. I don't have problems with whipping cream here - providing you use the correct one. I tend to use a 40% mg like Isigny for firm cream and sometimes mix it with 30$ fleurette for a lighter one. If I want true Chantilly I use 30% in my siphon.

[cherrytree Profile]

I’ve seen it in that section of a French supermarket where they sell flaked almonds and vanilla extract. I only know this because I’ve seen the occasional recipe in Saveur magazine when they want thickened cream in a cake. I’ve never bought it,

[cherrytree Profile]

However Joan, thanks for your help there about whipping French cream.

[Pommes Profile]

This weekend I have made a white chocolate & strawberry mousse cake. When I made it for the first time it was a disaster, as the main part was way too runny, using only full fat mascarpone, whipped double cream, melte white chocolate & strawberry purée. No way was this going to be served elegantly!

This time I added 3 sheets of gelatine, & leaving it in the spring form tin until the last minute, (it had to be transported), it was lovely to cut and serve in slices.

On the question of gelatine/pineapple, tinned pineapple will set in a jelly, but fresh will not.