Molecular Gastronomy – Coconut milk ice gelatin
By Chef Tali Clavijo
Today I started a quest to make a liquid I really love into a gelatin that is frozen cold. How could I do this? Is it even possible to have a frozen gelatin? Can I do this without using any animal products, and make it vegan friendly? I really enjoy one liquid more than anything in the world…Coconut milk!
I just love raw coconut milk. I love making it and love tasting it in various forms and textures. So, after I made some of my world famous coconut milk (e-mail me for the recipe at firstname.lastname@example.org) I started to get ready for the coconut gelatin ice experiment.
For this recipe all I used was 500 g coconut milk, 250 g water, 36 g powdered coconut (dehydrated and graded), 200 g of sugar, 9 g sodium alginate, 2.4 g of calcium gluconolactate, and other 50 g of water.
After I made my 500 g of fresh raw coconut milk I put it in a saucepan along with the powdered coconut and 250 g of water to a heat of 70 ºC.
Once the mixture reached 70 ºC I added the sugar and the sodium alginate and stirred, then added the calcium gluconolactate.
After I added all of the ingredient, I took the mixture off of the heat and added the remaining 50 g of water.
After I took off the heat I stuck it in the fridge and allowed to rest for 3 hours.
After 3 hours I took out the mixture and placed in my vita-mix
I blended for about 2 min until the mixture was smooth
I transferred the mixture to a mold and placed it in the freezer for about 12 hours
After 12 hours, or overnight, I took out the mold and got ready to place the final coconut gelatin serving
The final result