So as you can see this yields a pretty pleasantly jiggly jelly. Unfortunately I haven’t been able to get reliable layer adhesion which you can also see.
This is 0.25% agar and 0.2% guar the latter helps make the gel elastic and reduce weaping, agar alone tends to be brittle. The rest is druid fruit syrup, just boil for a couple of minutes to fully hydrate the agar :)
- no druids were harmed in the making of this
[tap] [tap] [tap] JIGGLE
It’s necessary
I love it, literally laughed out loud seeing this gif
I used to make this kind of layered agar dessert but with marbling. If you make multiple colors of goop you can pour alternating colors into a mold over a spoon so it doesn’t disturb the layers
Could you clarify that spoon technique? That might be useful.
it’s like how you make fancy layered cocktails, where you pour over a spoon so that the liquid doesn’t have as much energy as it goes into the glass. I’m having a hard time finding a recipe or video so I’ll try to explain it.
you can get clearly delineated layered dessert like what you made. presumably you made one layer, poured it into the mold, let it set, then poured in the other on top and you get a yellow layer and a white layer. if you make multiple colours of goop, you can also pour a little bit into the mold first, then do a little bit of the second color, then the first again, alternating back and forth. if you do this without a spoon then the layers will mix and you’ll have more or less one color. if you pour the little bits over a spoon, the goop goes into the mold with less force and you end up with more distinction between the layers. step 8-13 of this recipe illustrates what I’m trying to explain, but it doesn’t look like they used a spoon. This recipe has photos of a better result but is in malay and doesn’t really describe the technique.
If you have the patience a handful of specific questions:
- Do you use the concave or convex side of the spoon?
- About how high do you hold the spoon off the surface?
- About what angle do you hold the spoon to the surface?
- If pouring on a large area do you move the spoon about or do you keep pouring in one place and let the liquid spread?
- Where onto the spoon do you pour the liquid?
Much obliged.
You pour on the convex side, put the spoon as close to the surface of the goop without touching as you can. Angle doesn’t matter, you’re just trying to slow the stuff down as it falls. Do whatever angle is comfortable, at this point it’s art, not science. I suggest trying it and experimenting. Try it with dish soap+food colouring or some other thick liquid you have on hand if you want to give it a test run.
All science is art and all art has a science to it :p but I take your meaning that certain facts are best, or perhaps only, attainable experientially.
I’ll have a play.
Edit: protip for anyone trying this: Check the relative densities of the fluids first lmao
That’s amazingly satisfying to watch, well done.
Do you think it would take cannabis oil without ruining it?
Honestly Mr Trichs that probably depends on how blazed you wanna get. The coconut cream is quite fatty and does not disrupt the gel. As long as it’s largely water by mass and well emulsified before setting should be fine.
Note this is like very soft, um here we would call it jelly. I think in the usa it’s maybe Jello? A dilute gelatine and sugar preparation. If you wanted to be able to pick it up/be more rough you may want to raise agar to ~0.5%?
It isn’t chewy like a gelatine gummy.
that probably depends on how blazed you wanna get.
I didn’t really have a dosage/goal in mind, it was more curiosity about how fragile the mixture is.
I think in the usa it’s maybe Jello?
That’s what I was hoping! I was thinking this would be a fun medium to play with for making edibles for friends kind of like jello shots. Jello is something I always found interesting to look at and unpleasant to eat. The mouth feel really isn’t my thing for whatever reason.
Does it hold up to some temperature fluctuation once it sets? I wonder if one could pull off a “liquid center” of concentrate…hmmm… 🫠
I haven’t characterised it but since it’s agar that’s making the basic gel it seems to still have that hysteresis. I just blasted some in the microwave till it felt hot (est 60 degrees?) and it stayed solid.
If you tried injecting a fluid into the middle it would probably tear, but if you set it around a form you could fill it. You might have problems getting a cap to stick to the hole opening though.
Hmmm… I wonder if it could be done with a modeling balloon to leave a minimal hole to the outside. Inflate the tip to the size of a marble or so and put it in the unset mix, then deflate and remove later for minimal exit wound? The viscosity of the concentrate can float around to make it easier to inject but hopefully unlikely to leak out. I’m going to have to find time to try this…
Yeah that would probably work!
This going to be lemon meringue pie? 😯
Nah this is coconut and peach. I’m gonna be playing with citrus though, since agar can hack the low pH.
Lemon lime and bitters is probably coming up, really though I’m stoaked to have a 5 minute dessert.
very cool!
