May 23, 2005

IMBB #15-Gelatin Many thanks to Elise over at Simply Recipes for hosting this go round of Is My Blog Burning "Jelled". Dishes prepared with gelatin, jello, agar, and other jelling agents. Round-up can be found here. Gelatin dishes rose to fame in school cafeterias, at ladies' luncheons, and at children's birthday parties. Gelatin use in the food industry is probably best recognized in gelatin desserts and confectioneries such as gum drops, lozenges, marshmallows, gummy bears and those "fruit leathers" that only children seem to enjoy. It is also used as a binding and/or glazing agent in meats and aspics; as a stabilizer in the processing of dairy products such as ice cream, sour cream, yogurt, and cottage cheese. Interestingly, a new and major application for gelatin is in the paintball industry. The classic-style "war games" are played out using projectiles constructed of gelatin. Some of us even attempted odd non-food creations such as the aquarium pictured here. For this IMBB participation I chose a variation on gelo di melone ("watermelon pudding") a smooth and refreshing summertime staple in Palermo that is rarely found outside the region. Historically it is always served on the Feast Day of St. Rosalie, the city's patron saint. In other parts of the island August 15, Feast of the Assumption is when the watermelons are rolled out. This particularly recipe is a variation because I needed to use gelatin instead of cornstarch which the standard recipe calls for. In this capital city it is garnished with chopped pistachios...


what happens to the hole when the donut is gone?

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