Textures like yogurt, curd, pannacotta. Soft, molded gelatins. Soft hot jellies.

Light jellies are gaining ground in restaurant cuisine and pastries due to their soft texture and unctuousness, since what was traditionally achieved only from gelation or rennet is now possible through different paths with infinite possibilities: cold, hot, curdled jellies, chawanmushi (light, salty flan texture, of Asian origin), only with mastery of the ingredients presented below.