2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Gelatin has no smell or taste, it is transparent and is usually sold in powder form. In some places gelatin is also sold in sheets. Gelatin is used for various types of hors d'oeuvres and desserts, it is used to decorate cakes, creams and pastries.
The easiest way to work with gelatin is as follows: dissolve it in cold water, then dissolve it in a water bath and add it to the products listed in the recipe.
Never let the gelatin boil while dissolving it. That is why it is dissolved in a water bath to avoid such an effect. If you leave the gelatin to boil, it will thicken and cannot be added to other products.
It is good to use cold boiled water for soaking gelatin. Allow it to swell so that you can then dissolve it. Gelatin is soaked in water, which is six times more than gelatin. Leave for at least half an hour.
It is important to follow the proportions to get a beautiful result with a pleasant texture. If you add 20 grams of dissolved gelatin in a liter of liquid, you will get the so-called shaking jelly. If you add about 50 grams of gelatin to a liter of liquid, you will get a jelly that can be cut with a knife.
When using gelatin in combination with fruit, you need to cut them into small pieces, because gelatin cannot be attached to coarsely chopped fruit.
It is not recommended to cool the jelly in the freezer, because it is done in crystals. Always watch the expiration date of gelatin so as not to spoil the dish.
The easiest jelly you can make is from fruit or fruit juice. Soak 15 grams of gelatin in half a liter of water. After an hour, add a liter and a half of fruit juice or compote juice, pre-heated to 60 degrees.
Put the pot on the fire and heat it for 10 minutes on low heat, without boiling, stirring constantly. Put sliced fruit in bowls and pour the juice. You can make fruit jelly without fruit, only from juice.
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