[magic cake lady]

I'm not really, anymore, but I do still abstain from all pig consumption and try to avoid the little cows, too, so my question is this:

Is it possible to make a decent Charlotte Russe utilizing agar agar instead of the gelatin?

If so, how would I go about it? I've seen similar questions asked elsewhere, but the answers I saw were iffy at best, say my very limited, first-year-culinary-student foodie senses.

Any advice?

 

[kuan]

Sure you can.  There are a variety of ways you can stabilize whipped cream.  Just google cream stabilizer.

I've only ever used this stuff that came as a liquid.  I don't even remember what it's called but there's stuff out there.

 

[magic cake lady]

Okay, so most of what I've found says to sub powdered agar agar 1-to-1 for powdered gelatin, but if I were trying to make a strawberry Bavarian Cream,  how much extra agar agar would you recommend, given the acidity of strawberries?

Oh, and also, will the lactic acid in the milk bother the gelling ability of the agar agar?

 

[kuan]

Not sure about the strawberries but the milk won't hurt the gelling.