I had this old recipe for mango mousse I took with me from school but have been unable to recreate properly at home dispite my ratios. If I remembered correctly that we had used a blast freezer on our cakes and it turned out perfectly but at home, its like slow moving lava. I have since tossed the recipe out of frustration and was wondering if someone had a better recipe, something that'll set in a recular consumer level fridge or freezer. Any help would be much appreciated.
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6/20/05 at 5:54am