This month’s Is My Blog Burning? (IMBB) international food blog event took place this last weekend. For those unfamiliar with IMBB, each month food bloggers from around the world whip up a dish based on an announced theme and post it to their respective blogs. The event was conceived and started by Alberto of Il Forno in January 2004 and has been going full steam ahead ever since. Announcements of upcoming food blog events can be found at the Is My Blog Burning website.
This month’s IMBB theme was Jelled with dishes prepared with gelatin, Jell-O, agar, and other jelling agents. Participants were asked to submit the links to their entries from Friday, May 20th through Sunday, May 22nd. 63 food bloggers participated this IMBB, from all over the world – Malaysia, New Zealand, Canada, France, Italy, Germany, Singapore, Japan, Sweden, Australia, United Kingdom, and the U.S. Thank you to everyone who participated this time round. I had no idea that so many things could be done with gelatin! (and agar-agar, pectin, konnyaku, etc.)
To kick-off the round up, we’ll start with a sailboat fantasy…
By far, one of the most creative entries I’ve seen in any IMBB event is Belly-Timber’s Mrs. D and Chopper Dave’s Puff pastry barquettes filled with grapefruit pastry cream, topped with white chocolate sales, on a sea of blue-tinted aspic with foamy wakes of egg white and a savory tropical island made of almond meal, oregano underbrush, and a palm of carrot trunk, green bell pepper fronds, and marzipan coconuts.
Alice of My Adventures in the Breadbox returns this IMBB to its Jell-O roots by presenting a wonderfully neon, layered Rainbow Ribbon Jello Dessert.
Sarah of Los Angeles and The Delicious Life announces that she’s more Jell-O than cream brulée (I can relate to that!) and then proceeds to create an elegant Trio of Lime Panna Cotta, including one topped with avocado!
An Australian in Canada, Lyn of Lex Culinaria has a love affair with jelly and presents three entries for this month’s IMBB: a Deconstructed Masala Chai Panacotta, some Espresso Jelly with Chocolate Cream Centres, and Roasted Garlic and Reggiano Panacotta.
Did you know that Hawaii’s Reid of Ono Kine Grindz is the inspiration for this month’s IMBB? My failed attempt to recreate his Broken Glass Jell-O recipe had us both in stitches. Jell-O and gelatin needed to be redeemed. Reid returns to his roots and childhood reminiscences with his IMBB entry Mizu Yokan – Soft Red Bean Jelly.
Leave it to Jennifer, our very own Domestic Goddess to make S’mores from scratch, whipping up her own marshmallows from sugar, corn syrup and gelatin. The blow torch effect to brown the marshmallows just right is also perfect.
South African Londoner Jeanne of Cook Sister! experiments with a vegetarian gelatin “alternative” Vege-Gel and is less than impressed with the results. The summer fruit terrine tastes great, and looks pretty good too, but the jelling agent?
Viv of Seattle Bon Vivant takes advantage of the spring rhubarb season and creates a delicious looking Christine Ferber’s Rhubarb with Acacia Honey and Rosemary Jam using the juice of two lemons as a jelling agent.
It happens to all of us. We start out with the best intentions, and are derailed by a misprint in a recipe book, or perhaps just a really really bad recipe. Alberto of Il Forno, the man and the blog who brought IMBB to life, creates Sugolo (or better, grape glue) and tells us it looks like something a surgeon would use as a breast implant. The question remains, did the recipe author intend for 250 grams of flour? or was it really only 25?
San Francisco Bay Area’s Alice of My Epicurean Debauchery conjures up images of Kyoto with her Japanese-style Green Tea Parfait, made with agar jelled green tea cubes and topped with soy milk ice cream.
Southern Californian Chronicler of Food Chronicles starts to make her own gelatin and then gets whisked to Palm Springs by her husband! So this time, she must settle for packaged Jell-O (lemon flavored) to surround her raspberry thimbles.
Melissa of The Traveler’s Lunchbox experiments with jelled coffee and delivers a Quartet of Espresso Gelées with Curry, Lavender, Star Anise and Fennel. The curry flavored gelée is Melissa’s hands-down favorite.
Carolyn of 18th Century Cuisine creates a cherry jam filling for what will be truffles using 18th century methods – a copper pan for cooking the cherries with sugar. No pectin is used as it hadn’t been invented by the 18th century.
San Francisco’s Amy of Cooking with Amy loves panna cotta and finds a way to prepare it with slightly fewer calories in her Guilt-free Panna Cotta. Although with all that buttermilk, I don’t know if it is entirely guilt free!
Petra Holzapfel of Germany and Chili und Ciabatta tempts us with a Two-Colored White Asparagus and Broccoli Mousse.
Australia’s own AG of Grab Your Fork returns us to our childhood roots by making marshmallows from scratch and rolling them in toasted coconut. AG also reminds us of an Internet gelatin recipe contest for those of you who can’t get enough of the gelatin entries posted here.
Santos of Guam and The Scent of Green Bananas loves gelatin and it shows! Santos prepares two entries for IMBB this round – a layered kiss made with lychee, coconut, and tapioca as well as a Caffe Gigi made with coffee gelatin and coffee granita.
Los Angelino Nicole of Baking Sheet recalls her childhood favorite – The Root Beer Float – and creates a Posh Jelly Root Beer Float in its honor. Jelled root beer (or vanilla cream soda) is topped with a vanilla panna cotta. Yum!
Sylvie of Soul Fusion Kitchen is the hit of the party with her array of Cocktails – Jelled featuring a Cosmopolitan Jell-O Martini, a Margarita Jell-O Martini, a Tequila Sunrise, Chardonnay Shots, and a Lime Martini.
Spokane, Washington’s Jennifer of Taste Everything Once whips up a Goat Cheese Panna Cotta with Tomato Salad. Perfect for the summer!
The Kitchen Queens of Something’s Cooking bring their love of bubbly to the jelly challenge. Their Sparkling Cranberry Jellies combines champagne and cranberry juice topped with strawberries and mint leaves for an elegant dessert.
Winnie from Hodge Podge Kitchen prepares a Coconut Milk Gelatin Dessert with colored tapioca cubes and set with agar agar. Winnie’s write-up is a good reminder that will jelled dishes you can reheat and try to set it again, adjusting the ingredients, if the mixture doesn’t set the first time, or sets too firm.
Food blogging newcomer Megan overcomes her aversion to gelatin to create Russian Cream with Strawberries Romanov, an elegant treat.
Boston’s Stella of Rambutan uses agar-agar powder, a jelling agent made from seaweed, to make Mango and Rambutan Gulaman. The entry has a great photo of a bowl of rambutans – a red, spiky Malayan fruit that looks like its from another planet.
Petra of Food Freak participates for the first time in an IMBB event with her Coconut Pudding with Lime Sauce entry.