natural pectin

i hate gelatin. but every time i want to give a dessert a thicker consistency, i’m stuck. i’ve tried agar agar, which besides being really expensive, also hasn’t been too successful. This time, I tried natural fruit (citrus-based) pectin, which is most commonly used for thickening jam without adding sugar. It worked really quite well, creating a fabulously stiff mousse for blueberry potted cream and giving form to fruit juice. not quite like jell-o but without the horse hooves so 5 stars!

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