Okay so I found a really great recipe for salmon mousse. I plan to make it over the holidays. However, the recipe calls for thickened cream. I cannot find a reference to it, or a substitution for it in my On Food and Cooking book or the food lovers companion. Based on what I have found on the web. Thickened cream is a product found in Australia. It seems to have a milk fat content comparable to or somewhere between whipping cream 35% and Heavy cream 36% + but has thickeners added to it such as gelatin. The recipe itself requires that I use thickened cream and gelatin both. Should I just use heavy cream as as substitute? Should I attempt to increase the amount of gelatin in the recipe to compensate? I really don't know. I am worried if I don't compensate for the thickeners present in the thickened cream the finished mousse will not mould properly. Any suggestions?
