From the same batch I put together in my last post, I had one ramekin with shrimp mixed in to it. Here are pics of that.
Not much difference between the shrimped and unshrimped versions. The final product still came out of the mold with a bit of liquid, and wasn’t nearly as firm as I’d like. The shrimp I added was precooked… I just diced it up a bit. Seemed to work well. Definitely having the shrimp in there makes the tomato jello really tasty! This one got mostly eaten.
Continuing my experimentation, I just made up another batch of tomato juice + gelatine. This time, instead of 2 cups of liquid to 1 pack of gelatine as recommended by the instructions, I’ve done 1 cup of liquid with 1 pack of gelatine… essentially doubling the amount from my last post. I “proofed” the gelatine in 1/4 cup of boiling water. Hoping to eliminate the gelatine chunks from the last batch, I whisked a bit with a fork. This backfired though and produced a lot of bubbles in the liquid which didn’t seem to go away! Oh well. What I’m looking for on this batch is the consistency.