tag:blogger.com,1999:blog-6092976189588273532.post2019930758896490575..comments2024-03-28T09:35:33.614+00:00Comments on imogen molly: Foolproof Marshmallow Rhubarb FoolImmyhttp://www.blogger.com/profile/12698580893763867986noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6092976189588273532.post-47989420814079050302016-06-28T12:47:06.937+01:002016-06-28T12:47:06.937+01:00Please do - it's so easy, and super yum!Please do - it's so easy, and super yum!Immyhttps://www.blogger.com/profile/12698580893763867986noreply@blogger.comtag:blogger.com,1999:blog-6092976189588273532.post-58433927435428035832016-06-17T19:48:17.500+01:002016-06-17T19:48:17.500+01:00It looks so good!
Will defiantly give it a try :)...It looks so good! <br />Will defiantly give it a try :)<br />Izzy | https://plantbasedizzy.wordpress.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6092976189588273532.post-22848548514936094882016-06-17T16:33:33.729+01:002016-06-17T16:33:33.729+01:00The pan is only on a lowish-mediumish heat, so yep...The pan is only on a lowish-mediumish heat, so yep you can add the fluff straight in! It is meant to melt, and it won't evaporate. Different story for the whipped cream though - the mixture should be cooler before adding that in, to prevent it from curdling.<br /><br />Jury's out on carrageenan - it is derived from a seaweed, but is by no means 'fine' for sure just yet. It's indigestible and has less than fantastic effects on digestion and intestinal health, and since it's easily avoided I prefer to dodge it where possible. Also, just because it's commonly used does not mean it's a-okay! (e.g. radioactive water and tobacco: both formerly thought to be beneficial for health until the opposite became clear..)<br /><br />As for gelatine, the reason I don't eat it is simply because it's not vegetarian. If the animal has to die in order for the food/product to be made, I'd rather find an alternative - and there are plenty of alternatives to choose from!<br /><br />Thank you for opening the discussion though; I think it's important to talk about these things. Also, glad you like the sound of the recipe and I hope you make it! Enjoy.Immyhttps://www.blogger.com/profile/12698580893763867986noreply@blogger.comtag:blogger.com,1999:blog-6092976189588273532.post-83569605882454463192016-06-17T13:06:35.249+01:002016-06-17T13:06:35.249+01:00Hi, just to be clear do you add the fluff to the b...Hi, just to be clear do you add the fluff to the boiling hot pan? Doesn't it all just melt away with the heat? I think it all sounds great but just want to be sure.<br /><br />Also, carrageenan is fine - it's seaweed and is 100% natural and is used in lots of ice-creams to aid setting.<br /><br />Also, also, don't worry about gelatine. It's really not that bad and is purely a by-product of the meat industry, much like leather for shoes, skirts, belts, seats and so on.<br /> Anonymousnoreply@blogger.com