Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.
We use gelatine for our cold-set puds because without it these products wouldn’t set. Some puds can be set by baking them, but others need to be un-baked to allow us to create delicious flavour combinations. Although there are alternatives to gelatine on the market, currently none of these are suitable for our requirements. We are constantly on the lookout though!
