Since the first day of the Royal Selangor – Get Your Jelly On– 30-day Challenge, not only have I tried to use the 2 most popular gelling agents – gelatine and agar agar. I have been reading and looking for potential product that I could use in this jelly making competition. Then, something came to my attention – gellan gum. Gellan gum is used as a thickener, emulsifier, and stabiliser. It is known for its excellent water-binding properties. It is one of the popular ingredients used in molecular cooking. I got really excited and I bought myself a few of the gelling agents, which I am going to use for the next few recipes!
Today, into the 9th day into the challenge, I want to make a savoury dish, which is called under the sea. I love this phrase because it reminds me the song of the little mermaid. I have used gellan gum as the gelling agent for one reason, it sets really quickly! I would say 30 – 40 minutes or less, depending on the complexity of the dish. I used seafood broth, a cooked prawn, seaweeds and chives for garnishing. Everything is then put into the Royal Selangor Pewter Jelly Mould to take shape. It could be served as a very interesting and pretty starter!
If you are interested to try out my recipes so far and would like to get your hands on the mould, you get could the jelly mould here, proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer.