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.

agar agar

citrus

jelly

vegan

CITRUS SPARKLE JELLY DELIGHT

Name: CITRUS SPARKLE JELLY DELIGHT
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 2 cups citrus juice (orange, lemon, grapefruit); 1 cup water; 1 cup sugar; 2 tsp Cape Crystal Brands agar-agar powder; Zest from 1 citrus fruit; Fresh mint leaves for garnish

September 1, 2023

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Introducing a modern twist on a classic dessert, the Citrus Sparkle Jelly Delight brings a burst of flavor and texture to your palate. By incorporating agar-agar, a versatile hydrocolloid derived from seaweed, this recipe takes traditional fruit jelly to a whole new level. With its captivating appearance and zesty notes, this dessert is perfect for impressing guests or satisfying your sweet cravings.

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

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