Gelatin; thou fusty dismal-dreaming lewdster!
Ok my problem with gelatin, is making me curse it in shakespearean tounge. I have to date only had one successfull run in with the gel'n agent. I have a long list of failed dishes inluding, Panna Cotta, fruit salad, jelly, and a tea based jelly.
Where have I gone wrong that nothing sets? If you have any ideas PLEASE let me know... This is what I have done to create this round of liquid in a vessel.
The Software,
3c of fruit juice
2 sleaves of Knox Gelatin; Infirm of purpose!
2 Kiwi
The Application,
Placed 1 1/2 c of liquid in a bowl and added the gelatin and allowed it to bloom. I heated the other half of the liquid till boiling and added it to the cool and bloomed portion.
I lined 4 containers with thin sliced kiwi and poured the liquid into the containers, and placed into the fridge overnight, in the morning I hoped out of bed and ran to the fridge to find 4 containers of fruit juice with kiwi floating in them.
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posted by FoodNinja @ 9:16 AM
3 Comments:
At 12:59 PM,
Fran said…
Sorry for the frustration. I know sometimes things won't "gel" if it contains certain things like pineapple & it seems maybe kiwi. Hope this helps a bit.
At 1:03 PM,
FoodNinja said…
Hmmm,,, come to think of it most of my attempts have either pineapple or kiwi, the above has both in it... Thanks Fran
At 10:41 PM,
Anonymous said…
Fran is correct. Pineapple and kiwis both contain an enzyme that denatures the setting agent of the gelatin. There's another fruit that does this as well, but I can't remember at the moment. It's also why both kiwi and pineapple are sometimes used as tenderising marinades for meat.
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