When heated, cornstarch forms a network that traps water, resulting in a thick, creamy consistency. Unlike gelatin, which creates a firmer, more transparent gel, cornstarch offers a softer ...

Bloom the powdered gelatin in water: put it into boiling water ... 4. Dissolve the kuzu starch in water. Add the kuzu slurry in increments to thicken. 5. Pour the soup into a bowl and float ...