Andy, those bagels look fabulous!
Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites?
Addie, we've used just powdered sugar and cocoa with heavy cream to make a frosting and the resulting whipped cream holds well.
Stabilizing with gelatin also works great. I do that for some recipes.
Creme brulees with bittersweet chocolate shavings on bottom.
I now have 5 egg whites with nothing to do. Looks like it'd some kind of pie choice after the brulees are gone.
Creme brulees with bittersweet chocolate shavings on bottom.
I now have 5 egg whites with nothing to do. Looks like it'd some kind of pie choice after the brulees are gone.
Yes, freeze. Or meringue. And I would be happy to take some of the creme brulee off of your hands, just in case your don't have room in the freezer.
Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites?
Question. I made a chocolate cream pie with whipped cream. I was debating about using unflavored gelatin to stabilize it. But I wasn't sure if that was the right thing to do. I know I heard of it somewhere, but when I Googled it, I couldn't find anything about it. So is it done to stabilize whipped cream or egg whites?
Lemon blueberry bread in the oven