There’s no need to leave all the molecular gastronomy fun to the famous chefs when you can do some of it on your own! Such is the case with gelification, a process of turning liquid forms into their jelly counterparts. It’s like jello but even more fun because you have free-range over the flavors you use! By following just a couple steps, you can accompany your dessert dishes with some fun, flavorful molds that can enhance appearance and taste. Another great thing about gelification is you get be adventurous with shapes too! Whether you want flowers, noodles, plants or animals—as long as there is a mold for it the possibilities are endless.
Learn the fun art of gelification alongside our pastry chef in this online cooking class. We’re bringing molecular gastronomy straight from our expert kitchens to your home ones!
1 cup fruit juice
4 sheets of gelatin
1. Soak the gelatin sheets in cold water. Warm the fruit juice just until it boils and remove from the heat.
2. Add the softened sheet gelatin and mix until dissolved. Pour mixture into a very lightly oiled 8×12 pan and chill until well set.
3. Cut pieces with a round cutter of knife in desired shapes for a decoration on desserts.
• 2 teaspoons of powdered gelatin may be used in place of the sheet gelatin, soften the powdered gelatin in a small amount of juice and dissolve by adding the mixture to the warm juice.
• For a firmer gelatin sheet add more gelatin and for a softer sheet add less gelatin.