9.28.10 Mermaid's Delight

Grape jello 790 xxx
photos by gluttonforlife
I have to admit, after the success of my tomato aspic, I got a little cocky. And so it was with a definite air of smugness that I used my last precious drops of green grape juice to concoct the perfect end-of-summer dessert. This time, though, as promised, I experimented with agar agar instead of gelatin as the thickening agent. It's derived from seaweed, and comes in brittle, translucent flakes or a powder. I've often seen it touted as being equally effective in recipes for panna cotta, custard, etc. and, though I'm a firm believer in the beneficial nutrition from animal gelatin, I was excited to give it a whirl. Perhaps this enthusiasm was what allowed me to turn a blind nostril, if you will, to the decidedly marine overtones emanating from the package. I assumed (prayed?) it would vanish in the mix.
Agar agar 790 xxx
agar agar flakes
The lightly sweetened grape juice gelled beautifully and unmolded like a charm, firm with just the right amount of jiggle, like a chorus girl's bum. Sadly, it continued to give off a slight whiff of brine. Well, what did you expect? you ask. It's made from seaweed! And you're so right. I can see that it might work well if you're making a jellied fish consomme, for instance, but it's not coming near any more desserts in my house. It's true, I have a very sensitive palate, but one bite and I knew that only a mermaid could love that tiniest hint of...fish. At least now I know what to use when making that seafood en gelée.
Tagged — thickener, jello, gelatin, dessert


Kudos to you for trying!. I tried agar agar years ago on some vegan cake and wonder if using it in a baked good is what made the difference....Gotta love those experiments, though.
naked beet on September 28, 2010 at 11:48 am —
Thanks for testing. Too bad about the results. I won't use the animal version so perhaps these types of deserts are not an option! Thanks again for the feedback
Robert on September 29, 2010 at 5:15 am —
Robert, are you vegan or vegetarian? I may experiment with something stronger-tasting, like a coffee or chocolate panna cotta, to see if that masks the agar agar flavor.
laura on September 29, 2010 at 5:32 am —
Not either but now that I know more about where things come from I have to draw the line somewhere. Let us know more about your experiments! Love the blog and have tried many recipes.
Robert on October 3, 2010 at 7:56 pm —
Yes, you're right, and I've never actually heard of organic gelatin! I will have to look into that. Thanks for your support.
laura on October 4, 2010 at 4:21 am —