Played a bit more and am convinced of a few things:
1. Gellan gives a MUCH more luxurious mouth feel to the fluid gel than agar (frankly I was surprised). I did CS beet fluid gel, then combined it with goat's cheese for a really nice mouse and used it as filling for a tomato water ravioli, which led to confirmation #2.
2. I need to find a flexible additive (e.g. High Kelcogel LT100) to reduce the brittleness/add flexibility. The agar ravioli worked ok, but still brittle (served with a honey tomato and olive oil sauce with basil and beet fluid gel-received nice comments-all of surprise).
3. Panna Cotta is not only easy, but well received. A few bubbles (should I leave longer before pouring??). I did a roasted peach with Vanilla bean ice cream, roasted peach puree and toasted pumpkin seed oil.
Pics of both below. Thanks again CS!
