Hope you give it a go because congrats you're our winner for this week's giveaway! Please email in to service@modernistpantry.com to claim your vegan gelatin
Super excited to try this flan recipe. I would also be interested in seeing a moussé recipe using this. I love to make entremet but am put off by using gelatin. If I add the same weight of your vegan gelatin to the dry ingredients, it should work? Any other recommendations?
plant-based mousse would be an interesting episode for the future :) We have done a plant-based whipped cream: blog.modernistpantry.com/recipes/plant-based-banana-toffee-trifle/
I would love to try using this in my tiramisu recipe to help set the mascarpone filling which can be too runny for nice slices often times. I have been using agar but I’m hopeful this will be superior in texture and performance!
MP's vegan gelatin is great, but it has a higher melting point than gelatin. Kappa carrageenan, and thus your vegan gelatin too, has a depressed melting point with just a little bit of locust bean gum mixed with it. (Konjac gum should also do this, but I haven't tried it)
Thanks for this! I've run into this "problem." It's typically not a big deal and just means that I need to act quickly but it'd be nice to be able to get around this. Do you have any pointers to things like dose-response curves? It'd help to know where to start in terms of how much to add, and how low the melting point can be depressed.
@@GFauxPas Oh, I was thinking like a reference to a scientific paper or something. I don't expect home cooks such as us to have that kind of first-hand data!
I think I'd probably make an old childhood staple for me, marshmallow fluff. A kind of chewy sticky gooey version of a marshmallow that can be spread with a knife. Particularly enjoyed it with fluffernutters, a marshmallow fluff and peanut butter sandwich.
So you think this would work better with vegan mousse, vegan mirror glaze and vegan cheesecake? I have a long list of plant based options I want to get through.
Some of this will take a lot of testing. This requires high heat to be fluid. So if your recipe can be heated to 180F then this should be fine. But it could be difficult to pour this as a mirror glaze without melting the cake.
Yay! Silken Tofu! 🌞 I guess it will save the steaming, right? (hmm... definitely it worth the try as steaming gives a special character to the silken tofu...)
@@Modernist_Pantry Wow, I just saw your video on that, thank you! No doubt silken tofu, elevates tofu to a new level. You know? It would be great, if you could make a special video, covering the variety of products on the very same dish, so viewers can see and learn about the fine differences upon using different substances to reach different result - with the same dish. Many thanks, you are great. 🎁
It's a wonderful explanation. I would like to use it for no baked cheesecake like Mango cheesecake. I would prefer fresh mango pury instead of preserve mango pulp
This is hands down the best vegan gelatin. Perfect consistency and ratio compared to animal based gelatin. I'm on my second purchase. Are there any ingredients that we should avoid or make sure our recipe has? I tried making UV glowing Jello Shots using tonic water and the tonic water, unbeknownst to me, ruined the coagulating effect. Any suggestions you can give to prevent this from happening in future recipes would be highly appreciated
I have not had success with agar and watching this video tells me why. I would love to try this with not only a flan, but I wonder how it might help make a creme brulee? Or a raspberry mousse? I also have some vegan cheese recipes that call for either carrageenan or agar (I assume them mean kappa but they do not specify). I wonder if this would make a better substitute? (Then I can write up my results on my blog and newspaper column on kosher vegan food!)
@@Modernist_Pantry Thanks. What I was actually wondering was some of Myoko Schinner's recipes call for using either carrageenan or agar and I am trying to decide whether to order your kappa or this mix.
Vegan gelatin is not similar to animal gelatin in that way. If you're looking for that unctuous mouthfeel I don't think you would get that from this ingredient. I don't know if any plant-based product would give that particular mouthfeel but that is a very interesting question!
How could this be used as an alternative for setting a vegan pumpkin pie? Perhaps with some carrageenan? I’ve been using cornstarch but not terrible happy with the outcome.
I have been using vegan gelatine for stabilizing my whipping cream, I used to add teaspoon of vegan gelatine to four teaspoons of cold water, leave for 5 mins, but the problem is after that it never turned to liquid whatsoever I would do, can u Plz tell me what to do
Argh agar agar! How did I not know about this vegan gelatin (before I placed the order which just arrived)? I've been experimenting extensively with agar + carrageenan (iota + kappa) chasing down a vegan reincarnation of a dense custardy pumpkin pie of my childhood 🧡 And I love flan! The tiniest pinch of kala namak might just make this rival abuelita's flan 😍
This is genius, Produce products under your own brand and do you tube videos teaching peop;e how to use them. It works I just bought two of your products.
What is the melting point of this vegan gelatin? (perhaps it could be blended into fake meats to mimic how collagen breaks down into gelatin in real meat?)
This looks great! I'd love to use it in a mousse or to help set the filling for vegetarian soup dumplings
vegan soup dumplings are on the bucket list!
Hope you give it a go because congrats you're our winner for this week's giveaway! Please email in to service@modernistpantry.com to claim your vegan gelatin
@@Modernist_Pantry yay so excited! Thanks 😊
Super excited to try this flan recipe. I would also be interested in seeing a moussé recipe using this. I love to make entremet but am put off by using gelatin. If I add the same weight of your vegan gelatin to the dry ingredients, it should work? Any other recommendations?
plant-based mousse would be an interesting episode for the future :) We have done a plant-based whipped cream: blog.modernistpantry.com/recipes/plant-based-banana-toffee-trifle/
I would love to try using this in my tiramisu recipe to help set the mascarpone filling which can be too runny for nice slices often times. I have been using agar but I’m hopeful this will be superior in texture and performance!
Yes it will definitely improve the texture
MP's vegan gelatin is great, but it has a higher melting point than gelatin. Kappa carrageenan, and thus your vegan gelatin too, has a depressed melting point with just a little bit of locust bean gum mixed with it. (Konjac gum should also do this, but I haven't tried it)
Thanks for this! I've run into this "problem." It's typically not a big deal and just means that I need to act quickly but it'd be nice to be able to get around this. Do you have any pointers to things like dose-response curves? It'd help to know where to start in terms of how much to add, and how low the melting point can be depressed.
@@AdityaBhargava I do not have any curves. The product is too expensive for me to run experiments like that, I'm just a home baker :(
@@GFauxPas Oh, I was thinking like a reference to a scientific paper or something. I don't expect home cooks such as us to have that kind of first-hand data!
I think I'd probably make an old childhood staple for me, marshmallow fluff. A kind of chewy sticky gooey version of a marshmallow that can be spread with a knife. Particularly enjoyed it with fluffernutters, a marshmallow fluff and peanut butter sandwich.
Great idea!
So you think this would work better with vegan mousse, vegan mirror glaze and vegan cheesecake? I have a long list of plant based options I want to get through.
Some of this will take a lot of testing. This requires high heat to be fluid. So if your recipe can be heated to 180F then this should be fine. But it could be difficult to pour this as a mirror glaze without melting the cake.
Thanks for letting me know
Yay! Silken Tofu! 🌞 I guess it will save the steaming, right? (hmm... definitely it worth the try as steaming gives a special character to the silken tofu...)
Interesting, haven't tried this since we just make tofu with GDL: blog.modernistpantry.com/recipes/silken-tofu/
@@Modernist_Pantry Wow, I just saw your video on that, thank you! No doubt silken tofu, elevates tofu to a new level. You know? It would be great, if you could make a special video, covering the variety of products on the very same dish, so viewers can see and learn about the fine differences upon using different substances to reach different result - with the same dish. Many thanks, you are great. 🎁
It's a wonderful explanation. I would like to use it for no baked cheesecake like Mango cheesecake. I would prefer fresh mango pury instead of preserve mango pulp
That sounds delicious!
This is hands down the best vegan gelatin. Perfect consistency and ratio compared to animal based gelatin. I'm on my second purchase. Are there any ingredients that we should avoid or make sure our recipe has? I tried making UV glowing Jello Shots using tonic water and the tonic water, unbeknownst to me, ruined the coagulating effect. Any suggestions you can give to prevent this from happening in future recipes would be highly appreciated
Check out our glowing cocktail pods! ruclips.net/video/DYWaNg3f4QE/видео.html
would love to experiment with this product!
It's pretty unique!
I have not had success with agar and watching this video tells me why. I would love to try this with not only a flan, but I wonder how it might help make a creme brulee? Or a raspberry mousse? I also have some vegan cheese recipes that call for either carrageenan or agar (I assume them mean kappa but they do not specify). I wonder if this would make a better substitute? (Then I can write up my results on my blog and newspaper column on kosher vegan food!)
Most of the recipes would work, cheesecake we haven't been able to do yet.
@@Modernist_Pantry Thanks. What I was actually wondering was some of Myoko Schinner's recipes call for using either carrageenan or agar and I am trying to decide whether to order your kappa or this mix.
Do you think adding this product to a veggie broth would help with the mouth feel? If so what do you this is the best way to add it?
Vegan gelatin is not similar to animal gelatin in that way. If you're looking for that unctuous mouthfeel I don't think you would get that from this ingredient. I don't know if any plant-based product would give that particular mouthfeel but that is a very interesting question!
I want to try this and experiment with it for a mirror glaze, or vegan marshmallows
The mirror glaze would be very difficult but vegan marshmallows we already have: blog.modernistpantry.com/recipes/very-marvelous-vegan-marshmallow/
I would so use this to make a lemon custard for an aquafaba pavlova.
Very interesting idea!
Can carragen be used to set dairy milk caramel pudding do reply please and many THANK s
You can try to set it with Lambda Carrageenan but you'll have to test for the right ratios.
How could this be used as an alternative for setting a vegan pumpkin pie? Perhaps with some carrageenan? I’ve been using cornstarch but not terrible happy with the outcome.
Vegan Gelatin is a proprietary blend of carrageenans. It would do great to set a vegan pie.
Nice job 👍
Thanks 👍
Can I add a yolk in or coconut cream for extra fatty goodness?
You can try but increasing the fat content will create the need to rebalance the recipe so you may find yourself tweaking the ratios to make it work
But what that vegan gelatin ingredients? Ist agar agar from seawead? Or any?
This is Carrageenan standardized with Sucrose
Hello modernist pantry team. Where can I buy this product?
On our website: modernistpantry.com/products/druids-grove-vegan-gelatin.html
I have been using vegan gelatine for stabilizing my whipping cream, I used to add teaspoon of vegan gelatine to four teaspoons of cold water, leave for 5 mins, but the problem is after that it never turned to liquid whatsoever I would do, can u Plz tell me what to do
Not sure what this means - if you're making a gel it won't return to a liquid state.
Argh agar agar! How did I not know about this vegan gelatin (before I placed the order which just arrived)? I've been experimenting extensively with agar + carrageenan (iota + kappa) chasing down a vegan reincarnation of a dense custardy pumpkin pie of my childhood 🧡 And I love flan! The tiniest pinch of kala namak might just make this rival abuelita's flan 😍
Vegan Gelatin isn't as well known unfortunately. Give it a try!
Vegan gummy bears!
here you go: blog.modernistpantry.com/recipes/yummy-vegan-gummy/
@@Modernist_Pantry I am so unoriginal. Thanks for the link! Hmm, then maybe this could be interesting in vegan mousses, given its creaminess v agar!
I miss having jello and fruit. I wonder how it will work making salt meatless pork.
There might be a good derivative of our plant based bacon:
blog.modernistpantry.com/recipes/plant-based-bacon/
Just bought some Agar agar. Need to buy this.
It'll be a game changer
This is genius, Produce products under your own brand and do you tube videos teaching peop;e how to use them. It works I just bought two of your products.
Thanks for the support!
What is the vegan gelatin made of?
This is a proprietary blend of carrageenan standardized with Sucrose
I would make a terrine of vegetables, some roasted, some sautéed, some pickled, some smoked.
Love that idea!
What is the melting point of this vegan gelatin? (perhaps it could be blended into fake meats to mimic how collagen breaks down into gelatin in real meat?)
Vegan gelatin is not thermo-reversible.
Coconut milk gelatin
Can this be used to make gummy candy (like gummy bears)?
You sure can: blog.modernistpantry.com/recipes/yummy-vegan-gummy/
Hmmmm something using coconut cream or coconut milk might be nice
Most definitely!
Still on the hunt for a vegan gelatin that has the same thermoreversibility as real gelatin. Please help to create vegan soup dumplings 😋 🙏
Unfortunately we're not aware of anything that has the same properties of gelatin. That would be a real holy grail of ingredients!
If you want this dessert to be jiggly, you should reduce the amount of kanten ( agar ) powder ...
There's no agar in this recipe.
Cheesecake for me.
Would be an interesting challenge to get that texture right