tag:blogger.com,1999:blog-2239960155710650323.post8989863138942800959..comments2023-09-28T01:49:34.762+10:00Comments on Burch and Purchese Sweet Studio: Burch & Purchese Dishes 3 - Dundee Cake With Raspberries In DrambuieDarren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2239960155710650323.post-90718292064812022432009-05-05T12:32:00.000+10:002009-05-05T12:32:00.000+10:00This is more a question about setting agents. I've...This is more a question about setting agents. I've heard that cocoa butter can be used as a replacement for gelatine in a dish like pannacotta. So far my search for anything more specific has come up empty but I am hoping that you'll be able to help. I am wondering about the proportions involved - how much cocoa butter would be needed to set the liquid? Any advice would be greatly appreciated!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.com