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Orange pearls of ikura suspended in pink squares of lychee martini jelly.
Photo: Courtesy of Gelée
Shards of red root-vegetable jelly tossed with radicchio.
Tomatoes and burrata floated in an orb of salty honey jello, like a sensual Caprese snowglobe.
Ruby melon jelly shaped and encased in its rind and draped with prosciutto.
Photo: Courtesy of Gelée
More flavors are in the works, ranging from salty to acidic.
Theres something so true about joy and play being a vital nutrient to both our body and soul.
The packets are meant to be mixed at home by adding hot water and letting the mixture set.
Photo: Courtesy of Gelée
There is no added sugar.
Plus, it was surpisingly easy to make.
Its kind of like Crayola, she adds.
Gelée founder Zoe Messinger.
Sketch paper and crayons, but through food.
While making bone brothgelatins baseduring Covid, Messingers vision of Jell-O reimagined was born.
It melts into a jus of sorts, making for a full circle moment.
Photo: John von Pamer / Courtesy of Gelée
Gelee founder Zoe Messinger.
When it comes to Jell-O, attitudes and expectations have changed considerably in recent years.
Food-inspired fashion is having a moment, and gelatin-inspired wearables are the next logical step.
Photo: John von Pamer / Courtesy of Gelée
Its food without being too on the nose.
In the food world, where trends are also cyclical, jellies have been percolating for a while longer.
No ones forgotten the aspic of the 70s, after allbut maybe now is the time to reclaim it.
I really hope people tap into jellys artistry, she says.
