How to dissolve gelatin
Gelatin is an essential ingredient in many dishes. Without it, you can't make jellied meat, aspic for jelly and cake, mousse and soufflé fillings, desserts, or cream. But not everyone knows how to work with it. Today, we'll prepare gelatin for any dish.
Traditionally, the gelatin dilution ratio is 20 grams per 1 liter of liquid, but depending on how thick you want the jelly, you can use 30-60 grams.
Proportions:
• Add 20 grams of gelatin per 1 liter of liquid - for delicate puddings and especially sweet milk dishes.
• 60 grams of gelatin per 1 liter of liquid - for making berry and fruit cakes, dessert decorations, and savory dishes, such as thick jellied meat and vegetables, jellied meat, and aspic.
• Diluting 40 grams of product in 1 liter of liquid is used for fruit jellies, cakes, cheesecakes, and aspic. This results in a denser, more uniform texture that holds its shape well and doesn't spread when cut.
The consistency of the dish depends on the amount of gelatin used. Using 20 grams of gelatin per 1 liter of liquid will result in a jiggly jelly, while using 50 grams of gelatin will result in a very dense jelly that can be cut with a knife.
Recipes using gelatin:
✔️Aspic with gelatin • Холодец на желатине
✔️Jelly cake with fruit • Желейный торт с фруктами
✔️No-bake fruit jelly cake • Торт - желе Фруктовый Без выпечки
✔️Berry jelly cake • Торт с ЖЕЛЕ Ягодный
✔️No-bake curd jelly cake • Торт - желе Творожный без выпечки
✔️No-bake yogurt jelly. Curd cake • Творожно Йогуртовое ЖЕЛЕ. Творожный Торт б...
✔️Sponge cake. Multi-layered with a jelly layer of dry jelly • Бисквитное пирожное. Многослойное с желейн...
✔️Cream Cheese JELLY • ЖЕЛЕ из Крема на Сливочном сыре
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