How to Make 3-D Gelatina
Several readers have asked where they can go to learn how to make the utterly amazing gelatinas they have seen in Mexico, like this captured in time cake, glorious flowers, elaborate watches, much else. The one below is just a little 50c one I bought on the street in Guanajuato.
Go for it, I urge, this is in the great tradition of gorgeous 18th century desserts. Learn more about glorious desserts that model houses or flowers or sculptures on Ivan Day’s website.
Well, Lourdes Reyes, whose cake is pictured above, wrote me. She teaches in Mexico and in the United States. Here is the link to her website for classes in 3-D gelatina and much else.
Since I have never taken the classes, I can’t vouch for them. But since I have browsed the website, I can vouch for some stunning results.
And, just to add another word since there seem to be lots of visitors to this post. Mexican gelatina can be quite delicious. It is often made with fresh juice, real wine or liqueurs, milk, cream, yogurt. Wonderful stuff.
Update 3 June 2010
I had the following nice note from Ofelia Audrey.
Dear Rachel, wrote Ofelia Audry, I’m an honorary chef for over 50 years and learned the art of nuns in convents gelatin in Mexico, I have improved and won international awards. I am available if I write I can send photos of my work and also travel to where I needed.
Attentively
Ofelia Audry
In fact, I had posted about Ofelia Audrey’s decorative pastry work some time ago.
Published December 5, 2008 by Rachel Laudan Edit
In Mexico, gelatina remains, as it should, a fine art. Just look at the photos. So it’s good to see this recognized in the US and internationally.
And here’s more about Ofelia Audry, the leading expert on decorative culinary work in Mexico. It’s in Spanish but the pictures speak for themselves.
Thanks to Joe Pastry for the initial link.
Unfortunately the second link no longer works. If anyone is interested, her email is ofeliaaudrey@hotmail.com
I can see LesleyTellez grooving on ths. It is truly amazing and beautiful.
I have wondered how these gelatins are made since I saw a stunning floral one recently. This is taking food to a new level of art. They are almost too beautiful to eat.
Kathleen
They are indeed edible art!!
I haven’t had Internet for two weeks, so I just came across this today via Postopolis DF. Thanks for sharing this — I saw some 3-D gelatinas in Xochimilco a while back and wondered how they were made. I’ll have to check out the link!
My wife can teach this beatiful 3D mexican tecnic in gelatinas , we live in Los Angeles Ca. We can send pictures, she makes rosas, daisys, , lilis, , mexican flowers like cactai flower, calas, camelias, gardenia, dalias, nochebuena(poinsetia in inglish).
I live in Texas and I am about to offer this class. I was wondering what type of gelatin you are using. I would love to use Duche, but it is very hard to find here in Texas. I love the Duche because it is very very very clear, other brands are not clear
Thank you,
In Mexico where I used to live, Knox (though it was possible to get German leaf gelatin which experts may have used). I haven’t tried this in Texas where I now live. Look forward to hearing your outcome.
Late to the party, but read here for more info on Mexico’s beautiful 3-D gelatinas (gelatins): http://mexicocooks.typepad.com/mexico_cooks/2011/02/jello-shots-mexican-style.html Enjoy!
Cristina
Thanks for sharing this, Cristina. Anyone interested in Mexican food culture should know your blog.