i guess the gelatin wasn't hard enough

[learnedax]

had the crazy aspic creation all ready to go, printed documentation... and in the transfer to platter the inner section burst, releasing my floppy piscine friend and splitting the main body of gelatin. oops.

Comments

[cat9.livejournal.com]

See, I had no idea you were trying to suspend a fishie in it. Seeing as this is all (a) in the past and (b) has a printed documentation angle, this probably won't help, but I have an old-school German cookbook that I love, and they suggest adding beaten egg whites to the gelatin while it's being heated (it'll eventually clear). I know that that method works because I made a big mess and tried it once. I can't imagine how you make the gelatin behave otherwise...