tag:blogger.com,1999:blog-5541500.post4814081009169804775..comments2024-03-28T18:35:54.237+09:00Comments on BigHominid's Hairy Chasms: prepping a Friday dinner and dessertKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5541500.post-58017965968167927792016-01-28T23:53:23.201+09:002016-01-28T23:53:23.201+09:00Yep, sounds simple enough, and I probably would ha...Yep, sounds simple enough, and I probably would have to take it in small doses. (That being said, for some reason dairy fat doesn't seem to affect me nearly as much as meat fat.)<br /><br />And you're right about gelatin having to be in warm water. I saw a chef on Chopped once drop gelatin into boiling water and completely screw up his dessert. It wasn't a pretty sight.<br /><br />We do have some Nutella in the cupboard... but now I'm tempted to make an actual Nutella custard. Must... resist... temptation!Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-31116160575155317382016-01-28T16:16:39.149+09:002016-01-28T16:16:39.149+09:00C,
Lots of sugar, to be sure, and all from Nutell...C,<br /><br />Lots of sugar, to be sure, and all from Nutella. The fatty cream might also be a bit hazardous to <i>your</i> health in particular. Partake of only a shot glass at a time!<br /><br />Seriously, though, this is absurdly easy to make.<br /><br />1. 2/3 cup Nutella in double boiler to soften.<br />2. Add 2 cups heavy cream. Stir until you've got hot chocolate. Add more Nutella if you want it darker.<br />3. Heat maybe 1/4 to 1/3 cup of water. Set water aside and add gelatine. If using sheets, maybe 3-4 sheets. Not sure how much to add if you're using powder, but at a guess, 2 rounded teaspoons(??). Stir gently until the water looks like plain, clear water again.<br />4. Add choco/cream mixture to gelatine water. Stir until thoroughly mixed.<br />5. Pour mixture into a container. <br />6. Stick in fridge. Chill at least two hours.<br /><br />Everything I read about gelatine says that you have to keep the water temperature under 70-80 degrees Celsius, or the gelatine will lose its ability to coagulate. That said, if the water is too cool, the gelatine won't dissolve properly. I made that mistake once, when I was living in Front Royal, and when I ate my pudding/mousse, I bit into this horrific hunk of gelatine that felt like earlobe cartilage. My disgust reaction was instantaneous; I spat the damn thing out and threw the mousse away, completely turned off.<br /><br />Anyway, good luck.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-35857394551869775272016-01-28T16:02:24.237+09:002016-01-28T16:02:24.237+09:00Fascinating. Tempted to try this myself... but fea...Fascinating. Tempted to try this myself... but fearing the sugar rush.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-74920600689679976062016-01-28T14:25:31.161+09:002016-01-28T14:25:31.161+09:00Right. The only stirring I do is when I mix the ge...Right. The only stirring I do is when I mix the gelatine into warm water, and when I pour the Nutella/cream mixture into the gelatine and mix it up for good measure. After that, I let the whole thing set in the fridge for at least two hours. What comes out is superficially Jell-O-y in that it wobbles when I take it out of the fridge, but the moment I cut into it, it behaves like flan and has a similar mouth-feel.<br /><br />Good point of comparison: some Korean gelatine desserts (like those weird fruit-yogurt cups) often won't stay in your spoon after you cut a section away from the main body: the liberated pieces are wiggly and slippery. This never happens with flan in my experience, despite the custard-y, gelatinous texture, and the same is true for my mouce.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-26475113512262229022016-01-28T14:11:55.462+09:002016-01-28T14:11:55.462+09:00Ah, so you don't stir it? I think I'm star...Ah, so you don't stir it? I think I'm starting to get the picture her. And, yeah, whipping sounds like it would be a good way to introduce some of that texture.<br /><br />Looking forward to pics.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-65365239431114870072016-01-28T12:16:56.866+09:002016-01-28T12:16:56.866+09:00True, flan is baked, but many flans are somewhere ...True, flan is baked, but many flans are somewhere between creamy and gelatinous in texture—custard-y, I suppose, which is where my "mouce" is. If I stirred the congealed mouce up, it would be more like Jell-O pudding—unable to hold its shape after having all those molecular bonds broken during the stirring.<br /><br />It is indeed quite delish. And very, very rich. I'm going to see whether I can get closer to a mousse-like consistency by whipping the heavy cream this time around.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-75384546219034236592016-01-28T11:51:56.087+09:002016-01-28T11:51:56.087+09:00If you're using gelatin, wouldn't that be ...If you're using gelatin, wouldn't that be more like an American-style gelatin pudding (like Jell-O)? Flan is baked, and I'm assuming you don't bake this. Sounds good, whatever it is.Charleshttp://www.liminality.orgnoreply@blogger.com