Cooking with the FormBox: Jelly

Creating unique forms for molding foodstuffs is quick and easy with the FormBox. In the first in a three-part series of recipes, we used air drying clay to make the templates for our layered coconut ‘jello stones’.

The tools you need to get started

Materials & Tools

Air drying clay

Knife / cutting tools

Sponge


Ingredients

Agar Agar

Coconut milk

Coconut water

Palm sugar

Pandan leaf or vanilla

A pinch of salt


Optional

Edible gold leaf

Food colourant (black cocoa powder etc)

Coconut flesh

Pipette


Making your clay template

Set yourself up on a flat, non-porous surface.
Sketch out the rough dimensions and form of your desired shapes.
Pinch off or cut clay from the block with a wire and start kneading to make it more workable.
Break up into individual pieces, with your hands or a tool, and start to form your templates, bearing in mind that templates perform best when the sides are drafted and the width is greater than the height.
Smooth the surface of the clay using a sponge or your fingertips and a small amount of water.
Clay is great at picking up texture if so desired; you can easily create an imprint or use a tool to design your own.
Allow the clay to dry fully before molding.
The clay shells taking shape


Creating your mold

Position the clay piece or pieces on the FormBox, making sure to leave some space between each one.
Insert a Cast Sheet and watch carefully as it heats up and droops in the centre.
Release the handles and allow the plastic sheet to form around the template pieces.
Leave the plastic to cool for a few seconds and then remove from the machine.
Your mold is ready to use – make sure you wash your form before putting any foodstuffs inside.

For the coconut water jello

Add the agar agar to coconut water and stir.
Add sugar to taste and pandan leaf or vanilla pods to infuse the liquid.
Bring to a boil while stirring.
Edible gold leaf can be added for decoration once the mixture has cooled.  

For the coconut milk jello

As before, add the agar agar to coconut water and stir, before adding coconut milk, sugar, salt and pandan or vanilla.
Bring the mixture to a boil and stir until all the agar agar has dissolved.
Fresh coconut flesh can be added for texture.

Assembling

The jellos can be layered or marbled together to create different effects. Food colouring can be added to enhance the contrast.
To layer, neatly pour the coconut water jello into the mold and chill. When the surface is cool and firm to touch, add a layer of coconut milk mixture, pouring in off the back of a spoon. Chill again and continue layering until the mold is full. A pipette or skewer can be used to combine different coloured jellos and create a marble effect.
Once fully firm to the touch, the jello will be ready to remove from the mold. A grape oil (or similar) can be brushed into the mold beforehand to assist with jello removal. Try and apply the greatest pressure to the deepest part of the mold. If you need to create further give, the mold can sit in some warm water for a few seconds to loosen around the edges.
The FormBox allows you to try out different forms and techniques at speed – let the experimentation begin!
The finished jelly shells






A Desktop Vacuum Former to help you bring your ideas to life

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