One of my cake club friends, Chris Wingler, just pointed out this post on Sprinklebakes:
Dessert “Caviar” Minus the Molecular Gastronomy; Cappuccino Mousse with Coffee Caviar
OMG! Did you see that video? You can make gummy drops in oil!
I’ve tried to use water to make gummy ropes/drops before and it doesn’t work, even when chilled. But Baird uses chilled oil, and her coffee-gelatin mixture forms wonderful little balls.
I need to find some time to play with this technique!