Agar has many purposes (i.e. my Hard-Boiled “Eggs”), but “Jell-O” is not one of them. Unlike the classic gelatin-based dessert, agar produces brittle gels which hold their shape yet break upon jiggling.
Kappa carageenan, by contrast, offers structure and flexibility!
Kappa what?
I wish kappa carageenan were called by its common name, Irish moss, which doesn’t sound like a chemical at all – because it’s not!
But it’s not a moss either. Irish moss is a seaweed, and like agar is from red algae, kappa carageenan is a natural extract from it.
Is it safe to eat?
yes!
In fact, many health benefits are associated with sea vegetables and their products…
as long as they’re food-grade. Within a brilliant demonstration of kappa, iota, and lambda carageenan by Chef Scott Guerin of Modernist Pantry, host Janie Wang states:
It’s important when you’re looking for different ingredients like these, you have to make sure they’re food-grade because some of these products have versions of them that are industrial-grade. And that’s fine for industrial purposes, but you don’t want to be putting that into your body…We sell calcium chloride. You can get calcium chloride at Home Depot to spray on your driveway, but you’re not going to want to use that for spherification.
Similarly, I wouldn’t put rock salt (a.k.a. ice melt) in a spice grinder! And I wouldn’t put degraded carageenan, employed for suspending pigments in paints and inks, in “Jell-O”. Chef Guerin assures health scares associated with this ingredient stem from research on its inedible forms.
I recommend watching his and Janie’s whole video if time allows; if not, the only other crucial information is:
Kappa, iota, and lambda carageenan are not interchangable!
Use only kappa carageenan for “Jell-O” success.
The Other Ingredient
You likely guessed one is kappa carageenan! The other is a fruity liquid, such as a juice or sports drink.
any fruity liquid?
almost.
Like gelatin and agar, kappa carageenan doesn’t work well – if at all – on acidic liquids such as citrus and pineapple juices. My recipe would need to change for adult “juices” like wine as well.
Beyond that, I have successfully tested and retested every non-carbonated refreshment from organic beet juice to Powerade Zero! All work (though sports drinks will bring you closest to conventional Jell-O).
If you’re feeling extra…
reduce your fruity liquid by 1/3 as I detect a flavor loss after transforming most liquids to gels. However, reduction is not necessary to achieve that unmistakable Jell-O texture.
In fact, you may not want to concentrate flavor! Reducing artificially sweetened beverages will betray any characteristic sugar-substitute taste. I find such drinks reduced by more than 1/3 produce rather unpleasant gels.
And if you’re feeling extra extra…
pickup some non-dairy whipped cream.
This recipe is a starting point! Every liquid will work slightly differently. Sports drinks with potassium, a promoter of kappa carageenan’s gelling properties, will be firmer than those without for example.
Should you wish to make an adjustment, do so to the type of liquid or the amount of kappa carageenan used – not both. But whatever happens, there is almost nothing a little whipped “cream” can’t fix!
2-Ingredient “Jell-O”
Ingredients
If Reducing (SEE: Instructions, Reduce Liquid, to guide your decision.)
If Gelling Only
Instructions
Reduce Liquid (optional, but recommended for most liquids)
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Place 3 c (675 mL/g) fruity liquid in a small saucepan. Bring to a boil, then lower heat to a simmer and reduce liquid by 1/3.
I like to track reduction by sticking the top end of a wooden spoon in my liquid before placing it over heat. Then, I eyeball where the liquid should reach after 1/3 has evaporated. -
Remove from heat and cool to room temperature.
Gel Liquid
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Decide on a glass molding vessel. If making "Jigglers", have a 9x13-in (23x33-cm) dish ready. Prepare refrigerator space for vessel to lay flat in Step 5.
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Evenly sprinkle kappa carageenan over 2 cups (450 mL/g) fruity liquid. Do not stir! Allow 10 minutes for kappa carageenan to "bloom" (hydrate).
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Still without stirring, place saucepan over medium-high heat until gentle bubbling action can be seen/heard around edge of pan.
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At last, whisk quickly making contact with bottom of pan to ensure any sunken kappa carageenan is incorporated. Continue stirring until bubbling action is uniform.
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Swiftly remove saucepan from heat, then transfer contents to molding vessel. Let rest 30 minutes at room temperature, then refrigerate an additional 90.
Potassium catalyzes kappa carageenan's gelling properties. If your liquid contains potassium, as many sports drinks do, it will set faster than suggested in this step!
Serve
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Cut and serve with whipped "cream" if/as desired!
