Reimagining a timeless kitchen classic is no easy feat, especially one as iconic and cross-generational as gelatin. Well, we’re happy to report that we’ve found a brand that is not just breaking the mold, it’s reshaping the way we think about (and eat) the nostalgic favorite. Enter, Gelée.
The new multi-hyphenate kitchen mainstay is challenging the unique and creative ways gelatin can be incorporated in the soirees of today — a perfect garnish for a spritz, a fanciful accoutrement on a cheese board or an elegant visual delight. Here, we tapped founder Zoe Messinger to detail the inspiration behind launching her own brand, how she dresses up her Gelée and what’s on the horizon for the exciting game-changing pantry staple.
Photography provided by Gelée
What does food and cooking/baking mean to you?
It means connection, collaboration and creativity. It allows me to tap into my most authentic self and channel play.
Why did you decide to launch Gelée?
Gelée came to me in a time of self-healing — a playful, nourishing canvas of self-expression and light at a time when I needed it most. Simply put, it made me feel good. Not just because it’s medicinal and nourishing, but also because it made me feel connected. Gelée became this kaleidoscopic vessel that refracted a luminosity I hadn’t seen before. It was a mirror that illuminated my purpose. Gelée meets you where you’re at and inevitably takes you somewhere new.
What makes Gelée different from other brands on the shelves?
Gelée is gelatin reimagined. It’s the beloved jiggly delight reconstructed for nourishment. I chose each of Gelée’s ingredients with intention and integrity, keeping the entire human ecosystem in mind. With seasonality and science top of mind, Gelée hosts a portfolio of tangy, tropical fruits — Passion, Guava Nectar and Piña Coco. It tastes like you’re biting into the fruit you just picked off the tree.
Gelée sources collagen-rich, non-GMO beef gelatin for optimal health benefits, freeze-dried whole fruit powders to maintain high vitamin and mineral concentration, and apple cider vinegar, which helps keep your body in harmony.
How do you prefer to dress up your Gelée?
I like it simple, dressed up or avant-garde. It’s sort of like your favorite white tee, a canvas for expression. You can mix it into a yogurt parfait with lime zest and honey, wrap it into a shrimp rice paper roll, sauce it onto a roast chicken or even layer it into a jiggly birthday cake. The creations are endless and can feel very inspired and nuanced.
Single-serve Gelée on a decorative spoon. Life changing.
What’s your favorite beverage to serve alongside these delightful treats?
It depends on the time of day, the season and the mood. I always tap into seasonality and earth’s cycles when cooking, eating, and crafting. Some current favorites are matcha tonic with Guava Nectar, and soba cha, Gen Maicha or cacao with Passion. A sip of mezcal is also lovely alongside Piña Coco.
Any exciting collaborations on the horizon?
I just collaborated on two New York Fashion Week events. I created an installation titled “Jelly in the Garden” with Audrey in the Garden for Rothy’s at Fouquet’s.
I also created a large-scale architectural installation for Simon Miller’s new line “Figures” at the WSA Building. I built large shapes for the showroom, as well as bite sized versions for the guests. I’m excited to see what events shape up for future fashion weeks and art events, like Paris Fashion Week in February.
Do you have a go-to party trick?
I always bring a box of Gelée and leave a secret batch in the host’s fridge, so when they wake up hungover the next morning there’s their cure. Voilà, Gelée!
Any advice you can share for the remainder of 2024?
Live luminously.
