555639 Mon Sep 08 10:06:25 -0700 2008 0 31 Home Cooking 0 4017465 I made a gelatin stabilized mousse yesterday for the first time. I made changes to the original recipe in flavoring only, not in the amounts of gelatin, cream, eggs, or total liquid. The recipe said to refrigerate 1 hour. After the hour, I had a two layer affair - a mostly set heavy bottom layer and a foamy top. I folded the two back together and refigerated another 3 hours. It hadn't set up much more but it was dessert time. I had intended to use the mousse to fill a mille feuille but no way would it hold together well enough. It simply dribbled down the sides of the puff pastry. Tasted pretty good but looked appalling. I put the rest of the mousse back in the fridge. This morning, about 18 hours after it had been made, it seemed to be holding together better but still not great. The only thing I can question is whether my gelatin is still any good. It been in my cupboard literally for years, more than 5 maybe even 10. Can powdered gelatin lose its setting power? This is my recipe: 1 (14-oz.) can sweetened condensed milk 1 ¾ c. chai, made with 4 teabags, cooled ¼ c. milk 2 ½ tsp. unflavored gelatin ½ c. heavy cream 4 large egg whites (may use reconstituted powdered egg whites) Whisk together Eagle Sweetened Condensed Milk and 1 c. cooled chai in a large bowl. Combine remaining chai and ¼ c. milk in a small saucepan. Sprinkle gelatin over chai mixture in saucepan and let stand 1 minute to soften. Heat over medium heat, whisking occasionally, until gelatin is dissolved. Do not let mixture boil. Whisk into condensed milk mixture in bowl until well combined. Place bowl in larger bowl of water and ice and stir mixture occasionally until it is the consistency of raw egg whites, about 10 minutes. Remove bowl from ice bath. Beat cream until it holds soft peaks, then fold into chai mixture completely. Beat reconstituted egg whites with a pinch of salt until they hold soft peaks, then fold completely into the chai mixture. Chill, covered, at least 1 hour. Any ideas how I can make this hold up to fill a mille feuille? Thanks. Mon Sep 08 10:06:25 -0700 2008 25244 rockycat