The titular character has a soft spot for dessertspecifically coffee jelly, a gelatinized coffee dessert.
Heating up gelatin in water induces a hydrolysis reaction that breaks the proteins down into smaller pieces.
Today, the dish appears more frequently in Japan, where jelled liquids have acenturies-long history.
Recreating this coffee jelly was extremely easy; I followedthis recipefrom Allrecipes.com.
I tried again, moving to a bigger pot.
The results were…fine.
A film of unappetizing and somewhat rubbery milk fat formed at the surface of each serving dish.
It tasted like a London fog, but the sweetness felt overpoweringId forgotten about the lactose in the milk.
I tossed the rest of the jiggling mixture into the trash after a few bites.
I tried Dr. Pepper jelly next, making a few tweaks from my prior test.
The result was…abhorrent.
But I pressed forwardone sachet of jello to two cups of red wine.
I liked the microwave method, so I went with that.
Id hit the sweet spot, this time.
I gave one of the cups to my neighbors, who finished and enjoyed it.
I later learned that Thomas Jefferson wrote out a recipe to wine jellyof his own.
I dont think I could stomach a Coors Light Jell-O.
These enzymes are great for tenderizing meat, but will also inhibit the gelling properties of gelatin.
For the final step of the powdered gelatin journey, I attempt a savory dish.
This final recipe was my ultimate gelatin failure.
I poured the gelatin sachet directly into boiling water rather than dissolving it in the liquid first.
But I also dont plan on eating any more gelatin for a while.
Updated on 3/31/21 at 2:48pm EST to include more photos.
