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1
GELATIN PROCESS:
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2
Chill liquid base to 4°C; bloom gelatin sheets in 100 ml ice-cold water for 5 minutes until fully softened.
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3
Warm 400 ml of the liquid base to 40°C (not above 60°C); squeeze excess water from gelatin and whisk into warm liquid until fully dissolved.
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4
Combine with remaining 100 ml chilled base; pour into a shallow pan and refrigerate 4 hours until fully set.
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5
Gelatin sets at 10–15°C, melts at mouth temperature, and can be melted and reset 2–3 times before breakdown occurs.
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6
AGAR PROCESS:
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7
Combine agar powder with 100 ml cold liquid base and whisk; allow to hydrate 2 minutes.
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8
Pour remaining 400 ml liquid base into a saucepan; bring to a full boil, then whisk in agar mixture.
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9
Maintain a rolling boil for 1 minute, stirring constantly; pour into a shallow pan and cool to room temperature (sets within 30–45 minutes at ambient temperature).
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10
Agar sets irreversibly at room temperature, withstands temperatures up to 85°C, and cannot be reset.
