[allotmentann]

I have tried several now and they all come out more like a thick lemon foam rather than a mousse. I don't want to use gelatin. I am happy to eat raw egg. All the ones l have tried rely on egg white but really come out with the wrong texture. So if anyone has a tried and tested recipe that they wouldn't mind sharing l would be very grateful. Thank you

[Madame Cholet]

Have you tried vege set as a vege gelatin?

[Mrs Bee]

Try making a lemon posset with the inclusion of a stiffly beaten egg white with half the sugar that you would have used in the posset.


Or, and this is only a thought, and I have never done it, but make a lemon flavoured baked egg custard with separated eggs and whisk the egg whites. Then chill it.

I have used agar agar in the past but wasn't impressed.

[allotmentann]

Ok. Thanks for the tips l will try. I have never tried any of the vegetarian gelatin substitutes. At least l now know not to try agar agar.  I think l will try the posset idea next. 

[New shoot]

Agar agar does give a different set to gelatine.  It sounds daft, but it has a crunchier texture, so the jelly can set hard enough to slice if you are not careful.  Its worth a go, but if you want a softer texture, use less than the packet says 

[allotmentann]

Ok. I have always been a little wary of trying to set things! Too many bad gelatin experiences as a child! And the way too set thing was one of them - along with lumps, which is particularly disgusting! 

[Madame Cholet]

I've not tried the vege set yet Ive got a packet in the cupboard

[Mrs Bee]

Do you not want to use gelatine because of your experiences with it in the past or because you are a vegetarian.


If it is bad experiences, use the leaf gelatine, it really is incredibly easy.

[Madame Cholet]

Mrs Bee have you made iced lollies with jelly I read about them Ive got a packet of vege jelly to which I could add berries?

[Mrs Bee]

Mrs Bee have you made iced lollies with jelly I read about them Ive got a packet of vege jelly to which I could add berries?

No I haven't because jelly does not freeze, it goes all horrible and is inedible.

If you have some vege jelly you could use it to make a fruit jelly using a sweet rose or sparkling wine and put fresh fruit in it. That works well.

Or use some sparkling wine and elderflower cordial and pop in some gooseberries cooked in a little elderflower cordial and top with whipped cream with some sugar and lime rind.

Or use it to set a panna cotta and top with some berries.

[Madame Cholet]

Thanks I love triffle too or just jelly with fresh fruit

I'm going to have a go at goose berry and elderflower jam next week how much cordial do you add? please

[Mrs Bee]

Thanks I love triffle too or just jelly with fresh fruit

I'm going to have a go at goose berry and elderflower jam next week how much cordial do you add? please

For the trifle, jelly or jam?

[Mrs Bee]

If it is for the jam, use 2 tablespoons of elderflower cordial to 1lb of gooseberries.

Add the cordial after you have boiled to a set.

[Madame Cholet]

Thank you Mrs Bee font of all knowledge

[allotmentann]

Mrs Bee you certainly are a font of knowledge! I always know that your recipes will work. (The wild figs are nearly ready. If l can get there first your fig and rose water tart is first on my list of things to make!).
Gelatin - l am not exactly vegetarian. I will eat fish although not really by choice. But meat, l can't do it and gelatin sounds particularly yukky to me. But my past bad experiences do put me off trying veggie versions a bit. I wish that l could bring myself to use gelatin as l come across quite a few recipes that l would like to try that use it. I have a gorgeous chocolate mousse recipe but l guess the chocolate helps with the set on that.