How To Make Jelly Cream - A Guide For Beginners

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Some of the most spectacular and delicious creams, great cakes, jelly cakes and other desserts are prepared with gelatin. It makes them tight, gives shine and a beautiful look.

Gelatin is a substance of animal origin composed of collagen, which is also responsible for its gelling properties. Thanks to them we can prepare a variety of desserts and creams to which we can give fun and beautiful shapes and colors.

This product can be easily found in the store network and even easier to work with, observing several important conditions and knowing well some of its features.

We can find gelatin in two forms - powder or as transparent sheets. Both function in an identical way and have the same composition - collagen, a protein derived from animal tissues. However, there are small differences in the potency of the gelling effect and therefore we should always read the instructions on the package, where the manufacturer has described for how much mixture how much gelatin we need to add.

For to prepare a delicious jelly cream, we can use different bases such as fresh or yogurt, cream, cream cheese or fruit and fruit juices and jam. The condition is to heat to 60 degrees to dissolve the gelatin in them, and he, in turn, must be pre-hydrated.

If we have imagination, we can also combine by making separate layers with different colors. For them, we need to wait for the first layer to cool and harden, but not completely, so that they can stand separately, but still adhere to each other.

Here it is important to know that we prepare fruit creams - jelly, there are fruits that contain the natural enzyme bromelain, it breaks down the protein into gelatin, preventing it from hardening. For example, such fruits are kiwi, pineapple, papaya.

When you want to add pieces of fruit to the cream so that they do not go to the bottom, first wait for the gelatin to harden slightly and then add the fruit.

Here are the detailed steps how to make jelly cream, which is simple, but you can apply the tips from the above lines and create your own work according to your imagination.

Basic products for vanilla cream jelly

Fresh milk -500 ml

Yolks - 4 pcs.

Sugar - 125 g

Gelatin - 8-10 g (see package instructions)

Vanilla -1 pod

Preparation guide:

Heat the milk with the sugar and vanilla pod from which you scraped the seeds and add them and the empty shell to the liquid.

When the sugar is melted and the milk is ready to boil, remove from the heat and allow the temperature to drop to 80-90 degrees.

Beat the yolks and pour them in a thin stream to the milk, then return to the stove and stir for 3-4 minutes on low heat (remove the previously empty vanilla pod).

Remove from the heat again and allow the temperature to drop slightly, because at high temperatures the action of gelatin can be neutralized.

During this time, hydrate the gelling substance in very cold water, this helps to dissolve quickly afterwards. Drain well from the water,

add to the cream and stir.

After adding gelatin to cream never boil it, because you will lose its properties and you will not get the desired hardening effect.

Pour the finished cream into beautiful forms, leave it to cool and then put it in the refrigerator to harden well for a few hours.

To serve, place on the bottom of each form or cup a towel soaked in hot water. Turn into a plate and you're done. In this case, the heat will make the inversion easy because it will release the gelatin.

You can use another trick. Even before you pour the cream into the cups, just grease them with a little oil.

Garnish the jelly cream according to your taste - with fruit, chocolate, jam, caramel or topping.

Enjoy!