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So as you can see this yields a pretty pleasantly jiggly jelly. Unfortunately I haven't been able to get reliable layer adhesion which you can also see.
This is 0.25% agar and 0.2% guar the latter helps make the gel elastic and reduce weaping, agar alone tends to be brittle. The rest is ~~druid~~ fruit syrup, just boil for a couple of minutes to fully hydrate the agar :)
it's like how you make fancy layered cocktails, where you pour over a spoon so that the liquid doesn't have as much energy as it goes into the glass. I'm having a hard time finding a recipe or video so I'll try to explain it.
you can get clearly delineated layered dessert like what you made. presumably you made one layer, poured it into the mold, let it set, then poured in the other on top and you get a yellow layer and a white layer. if you make multiple colours of goop, you can also pour a little bit into the mold first, then do a little bit of the second color, then the first again, alternating back and forth. if you do this without a spoon then the layers will mix and you'll have more or less one color. if you pour the little bits over a spoon, the goop goes into the mold with less force and you end up with more distinction between the layers. step 8-13 of this recipe illustrates what I'm trying to explain, but it doesn't look like they used a spoon. This recipe has photos of a better result but is in malay and doesn't really describe the technique.
If you have the patience a handful of specific questions:
Much obliged.
You pour on the convex side, put the spoon as close to the surface of the goop without touching as you can. Angle doesn't matter, you're just trying to slow the stuff down as it falls. Do whatever angle is comfortable, at this point it's art, not science. I suggest trying it and experimenting. Try it with dish soap+food colouring or some other thick liquid you have on hand if you want to give it a test run.
All science is art and all art has a science to it :p but I take your meaning that certain facts are best, or perhaps only, attainable experientially.
I'll have a play.
Edit: protip for anyone trying this: Check the relative densities of the fluids first lmao
hello again, I saw this video and they do the pouring over a spatula/spoon trick a few times. nice looking stuff too!
https://www.reddit.com/r/oddlysatisfying/comments/1lpnzbl/this_process_of_making_aesthetic_fruit_jelly/
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Oh thank you! That's so thoughtful.
I tried it myself and while it worked super well the bottom ended up looking strange but everything was wonderful once inverted.
Mentioning bar tending was useful, as it lead me to how you can use sugar content to adjust relative densities to get the effect you want.
Right on, I'm glad you had good luck. I used to make fun layered desserts like this. One really good base layer I liked was avocado chocolate mousse. Basically what the name suggests, melt dark chocolate, thoroughly mix with avocado, sweeten to taste.
I never did different densities of things, I just chilled them in between layers to help them set. Density is probably a better way to do that for larger batches of stuff as you wouldn't need a bunch of fridge space.