« 5-minute Microwave Besan Laddoos | Main | Sweet Corn Ice Cream .... a la Singapore. »
September 28, 2007
Paper Scraps Vol 14 : Something about Gelatine ..
The only time I have ever tried whipping up something with gelatine, was a mango mousse almost 2 years ago. The disaster that ensued has deeply traumatised me, so much that I have been buying a packet of gelatine ever few months since and promptly chucking it out when it is past its expiry, without even attempting to make something with it. Recently I came across a step-by-step recipe for Champagne Jelly in a cooking magazine and these are the tips that came with it. I thought they might be useful to those of you brave enough to incorporate gelatine in your cooking. As for me, I am still mustering the courage :)
* Gelatine is sold as a powder or as leaves/sheets in gourmet food shops, select delis and supermarkets.
* Gelatine leaves come in various strengths - titanium, bronze, silver, gold and platinum. The higher the strength, the firmer the mixture will set. Hence it is very important to check the packaging for instructions.
* Gelatine powder and leaves are interchangeable, however the equivalent amount of powder will vary depending on what gelatine-leaf strength and brand you use.
* Use any seasonal fruit for jellies you make from gelatine. But beware that kiwi, pawpaw and pineapple have an enzyme that prevents the jelly from setting.
* When making champagne jelly, champagne can be substituted with a riesling or a shiraz.
* Jellies can be made a day ahead and stored in the fridge, covered with a plastic wrap.
Posted by Gel at September 28, 2007 2:19 PM
