3

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Kombucha gelatin treats? Others?

Answered on September 12, 2014
Created March 17, 2011 at 9:09 PM

I made my husband some orange juice + gelatin treats and they're great, but obviously not something I'm going to eat much of.

I'd like to eat more gelatin and I got to thinking about other liquids I'd like to consume in jelly form. Kombucha came to mind. I know heating the kombucha (as per gelatin-making instructions) would kill it, so that's not ideal. I'm not so good with chemistry or cooking, but maybe some of you can help!

  • Is it possible to set a gelatin without adding a hot liquid to dissolve it all up? Would room temperature work?

  • I've read that certain foods destroy gelatin's thickening properties -- pineapple, ginger, etc. Maybe someone better at cooking/chemistry knows -- would anything about kombucha share those properties and make the gelatin not set?

  • What other liquids would make interesting paleo gelatin treats for regular eating?

61b801de5dc345b557cd4623d4a4f26b

(2682)

on June 14, 2011
at 05:23 PM

Thanks, everyone!

101b3a5c96d313d22262f65bdff20acf

(539)

on June 13, 2011
at 06:44 PM

I'm late to this conversation, but Amazon also carries a kosher beef gelatin: http://www.amazon.com/Great-Lakes-Unflavored-Gelatin-16-Ounce/dp/B001ELLBJS/ref=cm_cr_pr_product_top.

77877f762c40637911396daa19b53094

(78467)

on March 19, 2011
at 07:35 PM

Lots of new charcuterie cookbooks and cooking blogs are talking about savory aspics as part of various Pates and other cold meat dishes. Love the idea of both gazpacho and beets in aspic. I think it would be worthwhile to tinker with a Paleo-style panna cotta. Cream, gelatin, sweet potato, vanilla...I use japanese sweet potatoes to sweeten lots of things.

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on March 18, 2011
at 04:41 PM

Thanks for pointing it out! I'll have to contribute to that thread when I start making these things.

82a8b7c6e7f67787c2b16bd595db510e

(253)

on March 18, 2011
at 04:13 PM

I'm definitely going to eat some wiggly things, as well! There's another thread on that though: http://paleohacks.com/questions/17955/gelatin-experiences-with-setting-food-in-it-head-cheese-aspic-brawn#axzz1Gtd8RoGj which I wish was more active!

9d43f6873107e17ca4d1a5055aa7a2ad

on March 18, 2011
at 02:56 PM

http://www.amazon.com/Great-Lakes-Unflavored-Gelatin-16-Ounce/dp/B001ELL3MI/ref=sr_1_1?ie=UTF8&qid=1300460184&sr=8-1

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on March 18, 2011
at 02:23 PM

the baking aisle usually

9d43f6873107e17ca4d1a5055aa7a2ad

on March 18, 2011
at 02:47 AM

Yeah, coconut milk definitely works. I just made a custard recently with coconut milk and eggs. I cooked it in a hot water bath and it was delicious, but I'd love to try a raw version made with gelatin and egg yolks...

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on March 17, 2011
at 10:49 PM

I tried her recipe with full-fat coconut milk, and it worked wonderfully. :)

82a8b7c6e7f67787c2b16bd595db510e

(253)

on March 17, 2011
at 09:47 PM

I didn't even think about coconut milk + cocoa. I bet that would work pretty well.

82a8b7c6e7f67787c2b16bd595db510e

(253)

on March 17, 2011
at 09:45 PM

I saw your post on panna cotta when googling! That looks like a great treat but I don't do dairy very often. I wonder if coconut milk would sub well.

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7 Answers

3
Fa9f340eddbad9a544184c688fa4dcdd

(6433)

on March 17, 2011
at 09:41 PM

I think that many teas/tisanes would make refreshing, unsweetened gelatine desserts e.g. peppermint/spearmint (to which you could add chopped fresh mint leaves), green/white tea, chai and all sorts of fruit infusions, provided that they come from good quality sources which use no mysterious "flavourings". Twinings does a delicious cranberry and blood orange.

Try using champagne; it is an easy and impressive company dessert as the bubbles are preserved in the gelatine. Adding a few raspberries to the bottom of the champagne glasses is also a nice touch. Be careful with more potent liquors though, as a high alcohol volume can interfere with the jelly's ability to set.

Good quality coffee can also be used to make a delicious gelatine dessert. Infuse the coffee with strips of lemon peel to intensify and sweeten the flavour, and serve with amaretto whipped cream (or just add the amaretto straight to the coffee if you don???t do dairy).

I imagine that experimenting with diluted coconut milk would yield some interesting results, as it???s creamy and naturally sweet. Perhaps you could add some cocoa powder or berry puree for a more pudding-like dessert. Be creative!

82a8b7c6e7f67787c2b16bd595db510e

(253)

on March 17, 2011
at 09:47 PM

I didn't even think about coconut milk + cocoa. I bet that would work pretty well.

1
77877f762c40637911396daa19b53094

(78467)

on March 18, 2011
at 04:49 AM

I had a package of Agar Agar in the cupboard and thought you might use it instead of gelatin. It's derived from algae. It must be boiled in water, but after you soften it you can let it cool down to 115 degrees and then add your kombucha and lose none of the probiotics. I would experiment with the amounts of liquid used to soften the agar agar and use the least amount to get the job done. The rest of your liquid will be any of the liquid flavorings folks have already mentioned. Agar Agar does gel at room temperature so be sure to put it in the container you want it in before it cools down too much.

1
9d43f6873107e17ca4d1a5055aa7a2ad

on March 17, 2011
at 09:14 PM

Stevia-sweetened panna cotta.

Also if you Google Japanese jelly there are some lovely ideas. If you play around with colors and flavors you can get something really pretty. I'd like to experiment with Konnyaku, a jelly thing they use to make them, which is also supposed to make you feel full. I've also always wanted to do a Paleo version of the Filipino dessert Halo Halo, which has all kinds of jelly things. One of them is naturally paleo and that's the jelly inside young thai coconut.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on March 17, 2011
at 10:49 PM

I tried her recipe with full-fat coconut milk, and it worked wonderfully. :)

82a8b7c6e7f67787c2b16bd595db510e

(253)

on March 17, 2011
at 09:45 PM

I saw your post on panna cotta when googling! That looks like a great treat but I don't do dairy very often. I wonder if coconut milk would sub well.

9d43f6873107e17ca4d1a5055aa7a2ad

on March 18, 2011
at 02:47 AM

Yeah, coconut milk definitely works. I just made a custard recently with coconut milk and eggs. I cooked it in a hot water bath and it was delicious, but I'd love to try a raw version made with gelatin and egg yolks...

0
1da74185531d6d4c7182fb9ee417f97f

on July 29, 2011
at 03:23 AM

OK so what you want to do is dissolve the gelatin in boiling water and then let it cool but not solidify. When it's warm... like say 70-90 degrees THEN mix in the kombucha. I've never tried with kombucha but I don't like to heat my fruit juices when I've made it at home so I use this method with lime and lemon juice.

Great idea, by the way.

0
95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on March 18, 2011
at 02:57 PM

Years ago I used to collect old cookbooks and was simultaneously repulsed and fascinated by all of the savory gelatin/aspic dishes that existed. I am now regretting getting rid of all of them because I would love to see those recipes again to have some new ideas. I think it is a testament to paleo's ability to make one less squeamish (I suppose others might say make one crazy) that I no longer see the problem with a dish like this outside the need to purchase some dumb special mold. I may start experimenting soon, because I too am looking for new ways to get gelatin in my diet. Pretty much the only way I get it now is in bone broths (I add packets if my stock doesn't get gelatinous enough sometimes. I also scoop out spoonfuls of the meat jello from the fridge, sprinkle with salt, and eat.) and using it as a binder in salmon patties and meatballs. I will also make the occasional desert item.

I think this is next on my wiggly agenda: Gazpacho Aspic, followed by Beets in Aspic.

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on March 18, 2011
at 04:41 PM

Thanks for pointing it out! I'll have to contribute to that thread when I start making these things.

82a8b7c6e7f67787c2b16bd595db510e

(253)

on March 18, 2011
at 04:13 PM

I'm definitely going to eat some wiggly things, as well! There's another thread on that though: http://paleohacks.com/questions/17955/gelatin-experiences-with-setting-food-in-it-head-cheese-aspic-brawn#axzz1Gtd8RoGj which I wish was more active!

77877f762c40637911396daa19b53094

(78467)

on March 19, 2011
at 07:35 PM

Lots of new charcuterie cookbooks and cooking blogs are talking about savory aspics as part of various Pates and other cold meat dishes. Love the idea of both gazpacho and beets in aspic. I think it would be worthwhile to tinker with a Paleo-style panna cotta. Cream, gelatin, sweet potato, vanilla...I use japanese sweet potatoes to sweeten lots of things.

0
61b801de5dc345b557cd4623d4a4f26b

(2682)

on March 18, 2011
at 01:01 PM

Where do you get gelatin?

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on March 18, 2011
at 02:23 PM

the baking aisle usually

9d43f6873107e17ca4d1a5055aa7a2ad

on March 18, 2011
at 02:56 PM

http://www.amazon.com/Great-Lakes-Unflavored-Gelatin-16-Ounce/dp/B001ELL3MI/ref=sr_1_1?ie=UTF8&qid=1300460184&sr=8-1

101b3a5c96d313d22262f65bdff20acf

(539)

on June 13, 2011
at 06:44 PM

I'm late to this conversation, but Amazon also carries a kosher beef gelatin: http://www.amazon.com/Great-Lakes-Unflavored-Gelatin-16-Ounce/dp/B001ELLBJS/ref=cm_cr_pr_product_top.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on June 14, 2011
at 05:23 PM

Thanks, everyone!

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