The History Of Jelly Desserts
Host Kae Sprung welcomes Solid Wiggles co-owners Jena Derman and Jack Schramm to discuss jelly desserts and their history, from medieval European gelatin extraction, blancmange, and ornate Victorian molded jellies to plant-based Asian traditions like agar (kanten), yōkan, warabi mochi, Korean starch jellies, grass jelly, gulaman, and almond jelly. Jena and Jack explain how their pastry-and-cocktail backgrounds shaped Solid Wiggles, including early clarified coconut water and citrus jellies, a COVID-era Wildair pop-up where gin cucumber lime jellies sold out, and a Halloween run of 1,200 jelly eyeballs.
They discuss texture consistency, the R&D behind their espresso martini jelly, challenges of unmolding, and why vegetarian cocktail jellies are difficult. The episode also covers powdered gelatin, Jell-O’s rise through marketing and refrigeration, jello shots, 3D gelatin syringe art, and pop culture and record moments involving Jell-O.
You can follow and support this week's guests, Solid Wiggles co-owners Jena Derman and Jack Schramm here:
Solid Wiggles Cookbook | Recipes and Techniques for Phenomenal Jelly Shots and Cakes — Solid Wiggles Solid Wiggles by Jena Derman, Jack Schramm: 9780593838143 | [https://www.penguinrandomhouse.com/books/788197/solid-wiggles-by-jena-derman-and-jack-schramm/]
PenguinRandomHouse.com [PenguinRandomHouse.com]: Books
https://www.instagram.com/tenspeedpress/ [https://www.instagram.com/tenspeedpress/]
https://www.instagram.com/solidwiggles/ [https://www.instagram.com/solidwiggles/]
See behind the scenes photos and video here: http://instagram.com/sprungonfood [http://instagram.com/sprungonfood]
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Website: http://katherinesprung.com [http://katherinesprung.com/]
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About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.
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00:00 Jelly Desserts Intro
00:18 Meet Solid Wiggles
01:14 Origins and Early Popups
05:21 From Hobby to Business
06:57 Medieval Gelatin Roots
08:16 Blancmange Evolution
09:33 Modern Flavor R&D
12:27 Aspics and Victorian Molds
16:30 Unmolding and Craft Tips
18:42 Asian Plant Based Jellies
21:43 Vegetarian Gel Challenges
24:58 Powder Gelatin and Jello
26:49 Naming Solid Wiggles
27:49 Midcentury Jello Boom
29:21 Rise of Jello Shots
31:33 3D Jelly Art Techniques
35:10 Global Brands and Today
37:31 Pop Culture and Records
41:28 Final Thoughts and Wrap
