Gelatin is a proteinaceous substance of animal origin, it is produced from bones, ligaments, skin, tendons of cattle, containing a protein - collagen. Gelatin is sold in the form of a powder, odorless, colorless, tasteless. It is used in the preparation of jellied meat, second courses, cream, jelly, and confectionery decorations.
It is necessary
- - gelatin;
- - water;
- - a small saucepan;
- - the spoon.
Instructions
Step 1
Dissolve gelatin in cold water - dry, friable powder should turn into a homogeneous, thick mass. Add liquids to the required volume and heat over low heat, stirring constantly, so that the gelatin does not settle to the bottom of the dish. As soon as you get the broth without grains, immediately turn off the heat. Cool the gelatin a little and fill it with the product you want to thicken.
Step 2
To make jelly, use gelatin as follows. Pour 1 tablespoon of gelatin with half a glass of water and leave for 1 hour. Heat any juice to 60 ° C and pour it into a container with gelatin. Mix everything thoroughly and put the mixture on low heat. Heat it for 15 minutes, stirring all the time with a spoon.
Step 3
Pour the jelly into molds and refrigerate until solid. To remove the jelly from the mold, you need to dip it in hot water for a minute so that the water does not touch the jelly.
Step 4
To prepare jellied meat, dilute 1 tablespoon of gelatin with a glass of cold chicken broth and leave for 40 minutes. Add 3 cups of broth and put on low heat until completely dissolved. In the future, follow the basic recipe for making jellied meat.
Step 5
To make cake cream, dissolve 1 tablespoon of gelatin in a glass of cream and let sit for 2 hours. Put the mixture in a water bath for 10 minutes, stir the gelatin and cream all the time with a spoon. Then cool and mix with the base cream. Spread over the cake and refrigerate for 4 hours.
