These take around 20 minutes to set due to use of Geloozoon or Gellan Gum, a molecular gastronomy powder which makes instant setting jelly. If you don’t have any of this in your kitchen (!) then you can use agar agar which sets pretty quickly or gelatine*.
The workshop teaches spherification (caviar pearls), reverse spherification (blackcurrant bubbles), deconstruction (chocolate powder), gelification (instant setting spaghetti jelly)
Yesterday dawned lovely and sunny and we all breathed a sign of relief as it was Thame Food Festival and we’d waited a whole year for this amazing food festival and were desperately hoping that it wouldn’t rain. I was kicking off the first dem of the day in the chef’s theatre at 10am with…
