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.

cream cheese

konjac powder

peach jelly

vegan

PEACH JELLY WITH CREAM CHEESE

Name: PEACH JELLY WITH CREAM CHEESE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 large can of peaches; separate the syrup and the peaches; Syrup from the peach can plus water until it reaches 16 oz.; 3 1/4 tbs. Cape Crystal konjac powder; 6 3/4 oz. milk; 3 1/4 oz. water; 9 oz. cream cheese; 1/3 cup plus 1/4 cup sugar; Juice from 1/4 lemon; 2 drops food coloring (optional)

September 7, 2023

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Indulge in the delicate dance of luscious peach and creamy cheese with our Peach Jelly with Cream Cheese using Konjac Powder. This dessert, inspired by the rich and velvety notes of a traditional cheesecake, is a lighter alternative for those moments when you crave a touch of indulgence without feeling weighed down. The Konjac powder gives the jelly its unique texture, ensuring that each bite is a perfect blend of cool, refreshing flavors and creamy delight. Ideal for summertime soirées or a sweet pick-me-up, this dessert promises to become a favorite in your repertoire.

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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