Making a thin jell sheet that melts on your toungue

In the Modernist Techniques Forum
Hi guys and gals.

I’m attempting to modernise the classic British dish prawn cocktail.

For this I plan to make a thin Bloody Mary jell sheet. I’ve just filled the “Orange-Ginger Gel Sheets” recipe and although it turned out great, the sheets turned out a little more chewy than I wanted. I’m ideally looking for a jell that melts in the mouth similar to how an extremely reduced chicken stock melts away releasing flavour.

I’ve spent a few hours testing different quantity’s of agar and gelatine but without great results.

Should I just use lots and lots of gelatine?

Thanks so much, this is for a party this weekend so I’m stressing out

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