Thursday, September 15, 2011

A Sculpted Rodin

Hello gelophiles,

In honor of a great friend,  I used this bundt mold to make a peach-themed gelatin shot.  As his name is Rodin, it was only fitting that the gelatin be both structurally and taste budfully satisfying.

The sculpted Rodin was my first attempt at embedding fruit in layers.  It took about four hours to create and an additional 6 hours to completely gel, but it was worth it.
I started with seasonal fruit from the farmer's market at Copley Square.  There were delicious peaches, blueberries, and raspberries in season. Many people may not know this, but raspberries produce twice a year. The first time in July and again in the early fall. How cool is that?!

For the gelatin base I wanted something clear or clear-ish. It was important that the fruit show through, so I used a peach lemonade base.  I taste tested some liquid combinations and found the best to be a blend of Elderflower cordial, Ginger ale, St. Germaine, and Prosecco. 

The difficult part was determining the correct amount of gelatin so that the mold maintained its structural integrity but didn't get too firm. Ya' got to have the wobble!

The recipe is as follows:

A Sculpted Rodin
2 cups Peach lemonade
2 cups Prosecco
1 cup Elderflower liqour
1/2 cup St. Germaine
1/2 cup ginger ale
6 envelopes unflavored gelatin
1/2 cup superfine sugar
1 tbsp lemon juice

Maine wild blueberries, raspberries, and peaches.

Lightly oil the mold with grape seed oil and wipe away excess with a paper towel.

Make the gelatin and refrigerate until it has the consistency of egg whites. Pour a layer, set your first fruit, and then put the mold into the fridge until slightly firm.  Repeat: Add more gelatin, fruit, cool.  

It's fun to play with different lighting!

Rodin liked it so much that created a series of bundt molds. More postings to come!

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