Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

TRUE-BLUE RASPBERRY SHERBET - Cape Crystal Brands

Dessert

dessrt

guar gum

raspberry

sherbert

TRUE-BLUE RASPBERRY SHERBET

Name: TRUE-BLUE RASPBERRY SHERBET
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: International
Ingredients: 3/4 to 1 cup blueberries, optionally pureed and strained; 3/4 to 1 cup raspberry puree (about 8 oz. raspberries, pureed and strained); 14 oz. full-fat coconut milk or coconut cream; 1/2 cup sugar (can substitute agave nectar); 1 tsp. lemon juice; 1/4 tsp. Cape Crystal guar gum

September 10, 2023

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Indulge in the tantalizing flavors of summer with our True-Blue Raspberry Sherbert, a symphony of natural sweetness and tang that is sure to become a favorite in your dessert repertoire. Not only does this treat boast the vibrant, sun-kissed taste of fresh raspberries, but it also caters to those seeking dairy-free and gluten-free delights. With just six simple ingredients, including the magic touch of guar gum for that perfect, silky consistency, this sherbet promises a refreshing escape from the heat, each spoonful capturing the essence of summertime perfection. Dive in and let your taste buds dance!

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

📚 View the complete index of our blog posts

TRUE-BLUE RASPBERRY SHERBET

Chef marvel Cook

Rated 4.0 stars by 1 users

Cuisine

International

Servings

6

Prep Time

15 minutes

Cook Time

60 minutes

Calories

239

Indulge in the tantalizing flavors of summer with our True-Blue Raspberry Sherbert, a symphony of natural sweetness and tang that is sure to become a favorite in your dessert repertoire. Not only does this treat boast the vibrant, sun-kissed taste of fresh raspberries, but it also caters to those seeking dairy-free and gluten-free delights. With just six simple ingredients, including the magic touch of guar gum for that perfect, silky consistency, this sherbet promises a refreshing escape from the heat, each spoonful capturing the essence of summertime perfection. Dive in and let your taste buds dance!

Ingredients

3/4 to 1 cup blueberries, optionally pureed and strained
3/4 to 1 cup raspberry puree (about 8 oz. raspberries, pureed and strained)
14 oz. full-fat coconut milk or coconut cream
1/2 cup sugar (can substitute agave nectar)
1 tsp. lemon juice
1/4 tsp. Cape Crystal guar gum

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Directions

STEP 1: Place the berries, puree, coconut milk or cream, sugar, lemon juice, and gum (if using) in a blender and blend until smooth.
STEP 2: Refrigerate the berry mixture for at least 1 hour. Ensure that you have frozen the insert for the ice cream maker for at least 24-hours, if directed in the manufacturer’s instructions.
STEP 3: Churn the berry mixture in an ice cream maker according to the manufacturer ’s instructions.
STEP 4: Pack the soft sherbet into a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream. If it becomes too solid, let it sit at room temperature for 10 minutes before scooping.

Nutrition

Serving Size: 1 serving (100 g)
per serving: Calories; 239

Amount/Serving % Daily Value

Carbs: 26.3 grams; 10%
Cholesterol: 0 milligrams; 0%
Fat: 16 grams; 21%
Fiber: 3.4 grams; 12%
Protein: 2 grams
Saturated Fat: 14 grams; 70%
Sodium: 10 milligrams; 0%
Sugar: 22.2 grams
Vitamin D: 0 micrograms; 0%
Calcium: 16 milligrams; 1%
Iron: 2 milligrams; 9%
Potassium: 225 milligrams; 5%

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TRUE-BLUE RASPBERRY SHERBET