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Yes Gelee.... not jelly. Why? Because modern cooking deserves trendy, modern lingo. When using Gelatin, if you're not making jello shots... class-it-up a bit and make it a gelee!
I had quite a bit of watermelon left over after experimenting with my watermelon carbonation and infusions, so I decided to try making something else new... a Nitrogenated Watermelon Gelee.
Ingredients:
- Half of a watermelon
- 1 Lime
- 1 tablespoon superfine white sugar
- 3 grams gelatin powder
- 1 N2O (Nitrous Oxide) charger
Directions:
- Scoop out on half of the watermelon, and blend the fruit with the juice of 1 lime, the gelatin powder and sugar, until completely liquified.
- Strain through a fine strainer, and pour into iSi Whip canister until liquid reaches the max limit line.
- Screw on the N2O charger and shake well.
- Store on its side in the fridge for 1 hour. Shake again before your serve.
Conclusion: Presentation is key! As great as it tastes, serving in the empty watermelon rind or some sort of other create plating will really make the difference between a delicious dish and a memorable dish.
Recipe at: http://breakingtheculinarymold.wordpress.com/2011/07/21/nitrogenated-watermelon-gelee/
Be interesting to try this with heavy cream, and not the gelatin. The resulting "gelee" would be whipped-watermelon-cream, if cold enough?
What are the two different textures in the dish as pictured? The N2O foam at the top and what is the coarse texture below it in the rind?
Thanks!
actually they are both the N20 gelee foam. Weird right! The top portion was the first to come out of the iSi whip and was exposed to much more of the direct N20 charge, where as the bottom portion had less interaction with the N20 and more with the gelatin as it cooled. They both tasted delicious, but the top portion was much more airy and light. I'm trying again to make the whole thing more like the light portion, but adding less gelatin and shaking longer once the N20 charge has been screwed on.
Thanks!