carbonated gelee

Discussion in 'Professional Chefs' started by mark hernen, Dec 12, 2014.

  1. mark hernen

    mark hernen

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    molecular gastronomy is a relatively new interest of mine and I was wondering if it is possible to make a champagne gelee with popping candy so that when you eat it it still has a carbonated mouth feel I imagine that it would dissolve when hot but I thought I would ask if anyone has tried something similar or is there something else that would work to give me similar results.
     
  2. alaminute

    alaminute

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    Pop some champagne gel Into an isi container with a carbonated charge and you might get like a jello foam. Fluffy.; I don't have a lot of confidence in the pop rocks holding up against the holding time for the liquid whatever to set, I dunno. Keep is informed