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.

SAVORY VEGAN CARRAGEENAN CUSTARD - Cape Crystal Brands

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vegan custard recipe

SAVORY VEGAN CARRAGEENAN CUSTARD

Name: SAVORY VEGAN CARRAGEENAN CUSTARD
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: International
Ingredients: 1 tsp. whole coriander; 1 tsp. whole peppercorns; 1/2 tsp. whole cumin; 1/2 tsp. whole cloves; 2 cups milk; 2 poblano peppers, roughly diced; 4 garlic cloves, roughly diced; Salt and pepper; 1 tsp. Cape Crystal iota carrageenan; Raspberries for garnish

August 5, 2023

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This savory vegan custard recipe is a delightful alternative to traditional egg-based custards, making it suitable for both vegetarians and vegans. Carrageenan, specifically iota carrageenan, is a plant-based ingredient derived from red seaweed that acts as a gelling agent in this recipe. The result is a luscious and creamy custard that pairs perfectly with a variety of savory dishes. Follow the simple steps below to create this delectable vegan custard. The kappa carrageenan recipe ensures that the custard is both vegetarian and vegan, making it a versatile and satisfying option for all. Enjoy this vegan custard recipe and savor its goodness with every bite!

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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