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

jelly

vegan

GLISTENING GARDEN DELIGHT: VEGAN FRUIT JELLY

Name: GLISTENING GARDEN DELIGHT: VEGAN FRUIT JELLY
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 4 cups of fruit juice of your choice; 2 tbsp. agar agar powder; Sugar or sweetener of your choice, optional

September 9, 2023

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Tickle those taste buds with the vibrant and luscious world of natural sweetness with our Glistening Garden Delight! Using the essence of your favorite fruit juices combined with the magic of agar agar, this vegan fruit jelly offers a refreshing taste and wobbly texture that is sure to please your palate. Perfect for those sun-kissed afternoon gatherings or as a light dessert after a hearty meal. Let’s embark on a simple culinary journey to create a delightful treat that is as dazzling to the eyes as it is delicious to the taste!

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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