Goopy Delight

[browngirl]

I think the pectin and the cornstarch are interfering with each other. Right now I have a panful of semisolid goop, despite having reduced the water, added a half cup of pectin, and so on.

Next time I will make a classic locum flavored with rosewater. Meanwhile, I have a pan full of tasty goop and no idea what to do with it. I don't want to throw it away but I can't figure out how to solidify it into something with a pleasantly chewy mouthfeel rather than a sticky goopy one.

Comments

[bikergeek.livejournal.com]

I think you're a goopy delight. *smooch*

[lb-lee.livejournal.com]

Freeze it, maybe?

[acelightning.livejournal.com]

[ritaxis.livejournal.com]

That's what I do with jams that don't gel. They become sauce!

and: I had decent success with an aplets recipe that uses gelatin instead of pectin and cornstarch. It was too sweet but that was because I didn't have the courage to cut the sugar way back even though I could tell it was calling for too much. My point, and I do have one, is that aplets are basically turkish delight and so therefore if you want I can post that recipe that worked okay, with my notes.

[browngirl.livejournal.com]

Thank you a lot for offering! I am not going to take you up on it, only because I'm trying to do with without gelatin (which is animal-based) so I can give it to vegetarian and vegan friends.

[johnpalmer.livejournal.com]

Hm. Freeze some of it - whip some of the other, and if it bubbles up some, freeze that too, to see if the different textures are better/worse/different?

[hitchhiker.livejournal.com]

experiment with a small portion of it: whip it with icecream and then let the mixture refreeze.