Fennel and cucumber stock gel with Fish and Danish oak smoked salt

I will not talk about how to cook this dish in this recipe, instead, I would like to discover the gelatin here. In the previous recipe we have seen the agar-agar based honey caviar, which has more chewy or if you like, crunchy texture, but in the gelatin based gel the texture is more elastic.

If we compare the melting point of gelatin based gel and agar-agar, the agar-agar is about 80ºC but the gelatin's melting point is only about 35ºC which makes it a perfect gel sauce which can melt in your mouth. With those information let's start to create our own recipes with the gel, instead of having a liquid sauce floating around your plate, why don't you make a transparent gel with a decorative herb leave inside?

When making the gelatin based gel, since the setting point is about 5ºC, if may not form a gel if your fridge is >5ºC, but we want the molecules in the gel to take their time to form so you can get a more firmed and well structured gel, leave it in the room temperature, when it cools, move to the fridge, then the frizzer.

Note:
There will be a slightly difference between products, therefore, having a good thermometer and a lots of patience are the keys to make a successful gel!