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About Recipe
Mamidi pandu, Mam, Aam |
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xessluv Posted on Sun Jul 17 2011
You need to learn the act of providing correct measurements and temperatures, random or approx quantities like "2 packets"," little bit of milk"are absolute rubbish way of teaching people who love to cook. I like your end product
Reply 0 - RepliesShruthi Esturi Posted on Mon Jul 25 2011
I agree with Sujeet. Mine dint turned out jelly consistency. it was liquid only after keeping in refrigerator for 2-3 hrs also. wish vah chef would have given proper measurements.
Reply 0 - RepliesShruthi Esturi Posted on Mon Jul 25 2011
I agree with Sujeet. Mine dint turned out jelly consistency. it was liquid only after keeping inrefrigerator for 2-3 hrs also. wish vah chef would have given proper measurements.
Reply 0 - RepliesAnubhav Das Posted on Fri Aug 05 2011
IF IT WAS POSSIBLE ..... I WOULD GET THAT MOUSSE FROM THE SCREEN DIRECTLY..... HA .... JUST JOKING .... OTHERWISE GREAT COOKING
Reply 0 - Repliesas110 Posted on Sun Aug 14 2011
Can I use the mango mousse to fill a cake? I got a mango mousse cake for my birthday which had the mousse on the outside and on the top finished with gelatin. I want to make a wedding cake with fondant on the outside. Will the mousse be thick enough
Reply 0 - RepliesTheSatanshunter Posted on Fri Sep 02 2011
@mpingola yeah, i think he speaks english quite well, he does say a few words with a strong accent but that not his fault :) he's doing a good job
Reply 0 - Repliesdjavocard Posted on Sat Sep 03 2011
Comeone baby comeone!!! woohhhh it's cream baby, ;)
Reply 0 - Repliestty23 Posted on Mon Sep 05 2011
@mpingola India is a English speaking country, it's an official language of the country and has been spoken there since colonial times. Indians just have a different dialect of English, much like that of southerns and valley girls do.
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ShamShim5 Posted on Thu Jul 14 2011
Thanks for the recipe! I'm going to try this tomorrow iA :)
Reply 0 - Replies