I’ve seen this at a few different restaurants and it seems to usually be served with seafood. I thought maybe a tapioca gel or something made with algae since it’s usually paired with seafood. Does anybody know what it is called?
Could be a fish fond with gelificant(vegetable Gelatine) it’s a common technique used for all kinds of liquids
CarcharodonVicarious on
Usually for flexible sheets of jelly it’s a mix of agar agar and gelatine. It’s an old recipe from first Noma book I think. Other hydrocolloids can be used in similar ways, but ideally aspic is not used as the others are far smoother and flexible
hacke1234 on
You can do this oldschool with Gelatine as aspic, or use pectin, or starch. The consistency and Taste will vary slightly.
Basically you ticken a liquid with aforementioned thickeners, spread it on a tray, or table , or wherever you can control the thickness (so it’s uniform). Lastly you use a cookie cutter to get them cut out.
For liquid you could use a light fishstock for example.
Edit: autocorrect
Edit2: second May also be some kind of starch based noodle similar to a ricenoodle
skahunter831 on
Ask them.
lelucif on
Probably something like
A liquid + a mixture of agar agar and gelatine
Or
A liquid + a mixture of agar agar and gellan gum
Or something similar. I doubt it’s aspic in this day and age
Binchotonic on
It’s most likely a gelatin sheet, strengthened with agar
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Aspic.
Microplastic
Could be a fish fond with gelificant(vegetable Gelatine) it’s a common technique used for all kinds of liquids
Usually for flexible sheets of jelly it’s a mix of agar agar and gelatine. It’s an old recipe from first Noma book I think. Other hydrocolloids can be used in similar ways, but ideally aspic is not used as the others are far smoother and flexible
You can do this oldschool with Gelatine as aspic, or use pectin, or starch. The consistency and Taste will vary slightly.
Basically you ticken a liquid with aforementioned thickeners, spread it on a tray, or table , or wherever you can control the thickness (so it’s uniform). Lastly you use a cookie cutter to get them cut out.
For liquid you could use a light fishstock for example.
Edit: autocorrect
Edit2: second May also be some kind of starch based noodle similar to a ricenoodle
Ask them.
Probably something like
A liquid + a mixture of agar agar and gelatine
Or
A liquid + a mixture of agar agar and gellan gum
Or something similar. I doubt it’s aspic in this day and age
It’s most likely a gelatin sheet, strengthened with agar
it’s called clear jelly