susie_flo | Jelly hubris

Much as I hate to blog failures, I thought it would be only proper after my last post to mention that the "issue" related to agar agar + acidity is no myth.

Having wolfed down ludicrous amount of jelly since Friday, today's plan was to try and make this thing of beauty (http://www.jamieoliver.com/recipes/fruit-recipes/elderflower-and-prosecco-jelly) using agar agar instead of gelatin.

It is essentially a champagne jelly where the champagne is added at the last minute, so that the bubbles remain trapped in it amid masses of fruit. I bought some pink fizz and gave it my best shot, adapting the method as per the instructions and (usual) quantities for agar agar.

The poured moulds looked promising...

But several hours later I knew it was not to be.  What I have made is a delicious and highly alcoholic gel... but not jelly. If I try unmoulding it I get a big, ugly spatfest that looks like this... I'm not sure whether doubling the agar agar would have worked, but possibly.



So.... um, damage limitation is in order.   G has suggested turning it into a trifle and kissmeforlonger has suggested sorbet (a very nice idea, though not sure if it will work... any tips welcome).

Boo hoo! (But never mind, perhaps panna cotta will be more forgiving.)