Will my dessert set?
Yes, when prepared as directed. Most “didn’t set” moments come from a fixable detail. Get these four right and you’re 95% of the way there:
- Bloom it cold. Cold liquid first. Never hot.
- Dissolve it fully. No grains, no streaks before you pour.
- Watch fresh-fruit enzymes. Raw pineapple, kiwi, mango, papaya, ginger, and figs can keep a gel from setting. Use cooked or canned versions instead.
- Swap 1:1 with traditional gelatin. One of our sachets replaces one traditional gelatin sachet. Don’t try to convert from agar ratios. Different system, different rules.
The remaining 5% is fixable. We back it up with our Make it. Love it. Or it’s on us. promise.