how to fix a soft mousse?

[cakemuse]

Just made a batch of raspberry mousse for a wedding cake. I've made it before with gelatin leaves. Used powder this time (10gr powder/20gr water) for the gelatin leaves (the conversion was correct).

It seems it has not thickened yet. Worried that it may in a bit but what happens when the cake is out at the wedding for awhile?

Any way to thicken the mousse without destroying what there is? Liquefy a bit of gelatin, add to a bit of the mousse and then add that to the rest of the batch? or?

All ideas greatly appreciated. Hate to waste the puree that I used...

Searched for related topics but did not find what I needed - or I didn't use the correct phrases

[chiantiglace]

yea.... there may be a few people to give hopeful hints, but its not going to work. Start over.

[cakemuse]

Thanks, Dean - I sort of knew that, just hoping for a solution!