Gelatin is a protein substance of animal origin, it is made from bones, ligaments, skin, tendons of cattle containing protein - collagen. Gelatin is sold in the form of a powder that does not have a smell, color, or taste. It is used in the preparation of jellied meat, second courses, cream, jelly, jewelry for confectionery.
Pick your recipe
You will need
- - gelatin;
- - water;
- - a small saucepan;
- - a spoon.
Instruction manual
1
Dissolve gelatin in cold water - a dry, crumbly powder should turn into a uniform, dense mass. Add liquid to the desired volume and heat over low heat, stirring constantly so that the gelatin does not settle to the bottom of the dishes. 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 that needs to be thickened.
2
To make jelly, use gelatin as follows. Pour 1 tablespoon of gelatin with half a glass of water and leave for 1 hour. Preheat any juice to 60 ° C and pour it into a container with gelatin. Mix everything thoroughly and put the mixture on a slow fire. Heat it for 15 minutes, stirring with a spoon all the time.
3
Pour the jellies into the molds and refrigerate them until they solidify. To remove the jelly from the mold, you need to lower it for a minute in hot water so that the water does not touch the jelly.
4
To prepare the jelly, dilute 1 tablespoon of gelatin with a glass of cold chicken stock 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 jelly.
5
To prepare the cream for the cake, dilute 1 tablespoon of gelatin in a glass of cream and leave for 2 hours. Put the mixture in a water bath for 10 minutes, stir the gelatin and cream with a spoon all the time. Then cool and mix with the main cream. Spread the cake and refrigerate it for 4 hours.
note
Do not cool the gelatin mixture in the freezer, as it crystallizes. In no case do not boil the gelatin, otherwise it will thicken. If this happens, it is better to cook it again.
Useful advice
Strictly observe the proportions indicated in the recipe, otherwise the dish may turn out to be "rubber". Do not use expired gelatin, it can ruin the dish.