Jellification is a technique in molecular cuisine that is also used in molecular cocktail making.

It is a process to thicken and stabilize liquids, to achieve a gelatinous texture.

♦️WHERE DOES GELATIN COME FROM?

• “Fish tail” gelatin (grouper, anglerfish, sturgeon).
  
• 80% of European gelatin comes from pork skin, 15% comes from bovine skin, and 5% comes from bones (pig, poultry, fish).
  
• Gelatine of plant origin: Agar agar (red algae), Alginate (laminaria algae).
  

♦️PROPERTIES OF GELATIN:

• It does not add an aroma or flavour to the recipe.
  

♦️KEY STEPS IN THIS TECHNIQUE:

• Dissolving: Mix the gelling agent with the liquid that is to be jellified.
  
• Heating: Activate the jellification process by heating the mix.
  
• Cooling: Obtain the desired texture by cooling the mixture.
  

♦️TYPES OF GELLING AGENTS:

• Gellan gum
  
• Kappa
  
• Iota
  
• Methylcellulose
  
• Xanthan Gum
  
• Lecithin
  

♦️A CLOSER LOOK AT GELATIN:

• Widely used in foams for cooking.
  
• It enables the jellification of cocktails (e.g. Jelly Shots).
  

♦️PRACTICAL TIP:

• Hydrate gelatin in cold water, then heat with a part of the cocktail in order to avoid the taste of being overcooked.
  

♦️“GELLIFIED PIÑA COLADA” RECIPE

-9.4 g gelatin

-40 ml pineapple Puree Sanz Purefruit

-60 ml coconut milk

-180 ml of Nordpol coconut liqueur

-Decoration: coconut flakes and grated lime rind.

HOW TO MAKE IT:

·The first step is to hydrate the gelatin in cold water and then drain it.
·Mix all the ingredients apart from the alcohol in a bowl.
·Heat half of this mix over a medium heat and add the sheets of gelatin, stirring until they dissolve, for around 5 minutes.
·Take off the heat and put the mix in a mould.

SERVING AND DECORATION:

• Take the jelly out of the mould.
  
• Cut it into small pieces and present on a tray.
  
• Decorate with flakes of toasted coconut and grate lime rind over each of the jellies.
  

And enjoy!

More tutorials on how to do several cocktail making techniques await you on the #SanzCocktailsSeries playlist: https://bit.ly/3e7stUo

By Sanz Cocktails & Luis Inchaurraga