Hello everybody, I recently got approved/registered for a class A cottage food operation. I live in California so I cannot make/use cake fillings that need to be refrigerated. So no cream cheese, custards, mousses or ganache fillings. I saw a recipe for a "mock" mousse that called for Pastry Pride and instant pudding. What's Pastry Pride and does it need to be refrigerated? Also would the texture of the "mock" mousse be similar to that of a real mousse made with meringue and heavy cream? Thank you everybody.
post #1 of 1
9/24/13 at 12:22am