we're going to be making the best kind of scab they don't itch you can pick them and you can eat
them it's edible scabs that's right we're making cross sections through your skin with an edible
scab on top now for this experiment you will need gelatine powder 200 milliliters of water saucepan
red food colouring greaseproof paper a measuring jug a wooden spoon one large mixing bowl
packet of pink lemonge or strawberry yogurt or strawberry mousse one pint of milk 40 grams of
sugar half a pack of red jelly one teaspoon six small glasses any glasses you've
got will do then have to match one pack of custard one cup of rice pop cereal one plate
first of all pour 200 mL of cold water into a saucepan and then bring that water up to Boiling
get a grown up to help so now you want to get 12 grams of gelatine
there you go and then stir continuously so it doesn't stick to the bottom of the
pan until all the gelatine has dissolved there we go it's all dissolved heat off
and we're going to leave that to cool for 15 minutes you can either set a timer or you can
ask a skeleton to remind you if you've got one Billy can you let us know in 15 minutes is up in
the meantime you're gonna make up the jelly according to the instructions on the packet
next take your glasses or your jars whatever you're using pour some jelly into the bottom of
each one now the jelly is the layer of muscle below the skin put them in the fridge to set
time's up Chris thank you Billy and now we can add some red food dye to the melted gelatine
should I give that a stir Chris the food colouring in gelatine will make our fake blood the mixture will
thicken a bit like how your real blood coagulates what we're gonna do now is make the scab take
plate with the greaseproof paper on it and pour the fake blood on the top we're gonna
put this to one side and that will take about three or four hours to set into the
scab now our muscle jelly should be set so xand let's go get them from the fridge
xand's going to sprinkle in a few lymph nodes and immune cells on top of the muscle
now xand I want you to pour on the subcutaneous fat layer that's good how's that I think that
is actually how a professional chef would do it and now it's time to make the pink lemonge
get a grown up to help you with this bit hot milk can be really dangerous so xand's made
a smooth paste of the blemonge mix and the sugar and a little bit of the milk there
we go smooth paste and now he's going to heat up all the milk and pour it into that paste
the blemonge layer is the dermis and the dermis is the pink layer of the skin and everyone has
a pink dermis it's full of nerves and blood vessels and immune cells and hair follicles
here we go Chris right what do we do now we're gonna pour the dermis over the subcutaneous fat
layer let's get them in the fridge to set here we go if you're using pink yogurt or mousse you can
skip this bit and now we just wait for the blemonge to set which will take another few hours [Music]
is it time yet no are they ready yet no how about now no now no now no no no no
no no no they are ready oh that's brilliant I will go and get them we've got the muscle
at the bottom with the Jelly the custard is the subcutaneous fat the pink Blanc is the dermis
but what about the epidermis Chris it's missing the epidermis is missing because
it was scraped off that's what happens when you get a graze or a cut so we need to replace
it with a scab and that's our gelatine here oh this is really good look at this
oh look at that Chris I mean that is a sheet of gelatin and a half because we made it extra thick
okay here we go so what we've got now is a scab of platelets and fibrin going across the top of
that dermis and that's going to stop any blood leaking out and it will be delicious [Music]
well time to try cheers xand these look absolutely delicious lovely little delicate little spoon well
I tell you what Chris I have been dying to pick at a scab and scratch it all day okay and that
is exactly what I intend to do well I'm gonna give it a good scratch gonna give it a good pick