Edible gelatin is a substance that consists of a mixture of animal protein bodies. It is obtained by digesting bones, veins, cartilage, which contain protein and collagen. In cooking, gelatin is used for the preparation of jellies, jellies, jellies, yoghurts, cakes, sweets. How to properly dissolve gelatin?
It is necessary
-
- 10 g gelatin;
- 300 ml of syrup or broth;
- 100 ml of water.
Instructions
Step 1
Read the recipe and determine how much gelatin is needed. Remember that a tablespoon will hold about 8 grams.
Step 2
Measure out the gelatin, fill it with cold boiled water. Take 50 ml of water for every 5 g of gelatin. Mix everything thoroughly and leave for 40 minutes for the gelatin crystals to swell.
Step 3
Heat the swollen gelatin, stirring constantly, over low heat until the crystals are completely dissolved. Don't bring it to a boil! Gelatin must be dissolved at a temperature of 50-60 degrees.
Step 4
If the individual grains have not dissolved, strain the heated gelatin.
Step 5
Cool the gelatin solution to room temperature and mix thoroughly with broth, cream, whipped whites, milk or syrup.
Step 6
Pour the jelly into molds and refrigerate for a few hours to harden. If you want the jelly to freeze quickly, you can put it in the freezer to cool, and then put it in the refrigerator to freeze. Jelly frozen in the freezer will become watery and hopelessly spoiled.
Step 7
Dip the bottom of the mold with the frozen jelly into hot water for 5-10 seconds. Cover the dish with a plate, turn it over and shake it lightly.
Step 8
Decorate the jelly with fruits, berries and serve.
Bon Appetit!
