Alright, alright, let’s talk about this…this jiggly stuff, you know, the kind that ain’t quite a drink and ain’t quite a solid. They call it…gel, yeah, that’s it. Fancy name for somethin’ that looks like fancy Jell-O, but I guess it ain’t the same.
So, I heard tell you can make this gel stuff with all sorts of things. Berries, oranges, even beets! Imagine that, beets in your dessert! My old man woulda flipped his lid, he hated beets somethin’ fierce. But hey, folks like what they like, right? So, how do you make this gel? Seems like it ain’t rocket science, even this old woman can figure it out.
- First off, you need some fruit, like them raspberries or oranges they was talkin’ about. Squish ’em up good, get all that juice out.
- Then you gotta cook it, I reckon. Put it in a pot, heat it up. Add some sugar, maybe. Sweeten things up a bit.
- Now, here’s the kicker, the secret ingredient, I guess. They use somethin’ called agar, sounds like “a-gar.” Makes the juice turn all jiggly. I don’t know where you get it, probably that fancy grocery store over in the city. Back in my day, we just used what we had, no “a-gar” needed.
- Anyways, you mix that a-gar stuff in with your hot fruit juice, stir it up real good, and then you let it cool. That’s it. Easy peasy. It turns all wobbly and…gel-like.
Now, what do you do with this gel? Well, you can eat it, plain and simple. Like a fancy dessert, I suppose. They say you can put it with duck, which sounds plumb crazy to me, but like I said, folks like what they like. Or you can put it on them…what do you call ‘em…them fancy little cakes? Pal-miers? Yeah, them things. Or cheesecake. Sounds like a lot of work, to be honest. I prefer a good old apple pie myself.
They also make this…gel…with tzatziki sauce and pita bread. Tzatziki, now that’s somethin’ I know. Used to make it all the time with cucumbers and yogurt. But putting it in a gel? That’s somethin’ new. And these marshmallows with Irish cream…Lord have mercy. Folks are gettin’ awful creative these days. Then there are cookies, souffles, trifles… sounds like a whole lotta sweet stuff.
And get this, they even put this gel stuff IN other things! Like them toaster strudels. You remember them? Used to eat them things for breakfast sometimes. Well, now they put gel in them. And in cocktails too! Can you believe it? Booze that jiggles. What will they think of next?
Oh, and they make these real fancy cakes with it, somethin’ called an opera cake. Sounds complicated, they say it takes three hours! Three hours for a cake? Back in my day, you threw some flour and sugar together, baked it, and called it a day. No three-hour fussin’. But apparently, you gotta make some special sponge cake, and then add the gel, and then more layers… it’s a whole to-do. Too much work for this old gal.
You know, they also make jelly and jam, which is kinda like gel, I guess. Only thicker. And that’s good on ice cream. Now, that’s somethin’ I can get behind. Ice cream and jam, that’s a treat. No fancy a-gar needed.
So, there you have it. My take on this whole gel situation. Seems like a lot of fuss for somethin’ that just wobbles, but hey, if folks enjoy it, that’s all that matters. Me? I’ll stick to my apple pie. At least I know what I’m gettin’.
Tags: [Gel Recipe, Fluid Gel, Dessert Gel, Fruit Gel, Agar Gel, Easy Gel Recipe, Fancy Desserts, Sweet Treats]