The last time I made mousse, it wasn't bad. It really wasn't. It was the gelatin type. It was smooth and creamy and chocolaty. I made cake. it was moist but light and well risen. It was time for pie. The crust was a pain. So i went for the grahams crust - with biscuits. So i ground them. A little too fine to bind perfectly but ok.... and then decided to make a strawberry pie - fresh strawberries, some cream, a little gelatin dissolved in the reserve. what could possibly go wrong. EVERYTHING.
The crust was too thick and even after chilling was giving way!!!
The reserve wasn't enough to dissolve the gelatin. I was too afraid to add water, so i didn't. HOw important can it be for the gelatin to dissolve completely. Maybe it will dissolve in the cream..... (i know, I read it too, but i wasn't reading as I was thinking!!!)
My cream DOES NOT WHIP WELL. I have till today not been able to whip evaporated milk or cream - even powdered cream. Cream hates me! Fluffy is a grossly asking for too much - Peaks in the whip is just a vulgar display of skill when I am told to try it. All i get is a dip like consistency! Never mind, in go the strawberries and the undissolved gelatin.
Result:
Too many biscuits, too thick a crust!
Granular jelly folded into a batter of cream and strawberries that sat instead of rising when put on the crust!
My sister said not bad and then nearly passed out when I cut her a large slice. She pulled the "I am not allowed sugar for fear of gestational diabetes" rabbit out of her hat.
Mama said the jelly, its not dissolved.
Kyra said "mama, not nice!"
I was starting to feel like Nigella. Now its veering towards Mrs Bean!
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