Gelatin Mriya instruction. What is the difference between instant gelatin and regular gelatin. Culinary tricks: how to dilute gelatin. What is gelatin

Edible gelatin is widely used in cooking for the preparation of jelly-like masses and compositions such as jellies, meat and fish jellies, various sweet dishes, desserts and confectionery. Modern instant edible gelatin is a powder, small grains or granules of light yellow color, which are produced at food industry enterprises from raw materials of animal origin (bones and connective tissues of cattle) by alkaline and acid hydrolysis, followed by drying and grinding. Gelatin contains about 87% of collagen protein, which is the main protein component of connective and bone tissues. When water and some liquid media are added - decoctions, broths, juices, dairy products - gelatin is restored, swells, absorbing liquid, upon further heating it is converted into a liquid solution with a dissolution medium, and upon subsequent cooling it forms a gelatinous mass. These special properties of gelatin determine its widespread use in cooking. In addition, gelatin contributes to the formation and stable retention of foam when added to whipped egg whites, cream, sour cream, which allows it to be used for making lush desserts (mousses, sambuca, creams, etc.)

1. How to use edible gelatin in home cooking? Most likely, you will use today's standard instant, packaged in bags of 25 grams. The easiest way is to refer you to the manufacturer's recommendations, which boil down to the fact that 5 grams of gelatin should be poured into a glass of hot liquid that you are going to gel, stir until dissolved and cool. In principle, it works, especially if there is no time or desire to delve into the nuances. And the nuances are:
2. The ratio of gelatin and liquid for the preparation of different dishes, snacks, desserts is somewhat different, due to the fact that the liquid media into which gelatin is introduced are heterogeneous in composition and they need different concentrations of gelatin to keep it in a stable consistency and optimal density.
3. When preparing fruit and berry jellies and gelatin mousses, 5-6 grams should be taken per glass of finished jelly, 4 grams for cream desserts, and 3 grams for those desserts that contain egg whites and fruit purees in addition to gelatin. But for cooking (meat or fish jelly) for jellied meat and fish products, you will need up to 7-8 grams, because. jelly should cover the product with a thin layer and at the same time not thaw at room temperature. So when using gelatin to prepare complex gelled dishes, you should be guided by the recommendations outlined in specific recipes.
4. In a full, with a mountain, a tablespoon is placed up to 15 grams of gelatin, in a full, with a mountain, a teaspoon -5 grams. To determine the size of a serving of gelatin, you can also visually divide the contents of the bag into parts by pouring it onto the board in the form of a uniform path and dividing it into parts.
5. Even instant gelatin will still perform better if it is restored not in a quick hot way, but gradually, starting with cold soaking. If the recipe allows, it is best to soak the gelatin in boiled cold water. in juice, syrup, non-fat broth, milk or cream, gelatin recovers somewhat worse. Liquids should be taken 6-8 times more than you use gelatin, then complete absorption will occur, and in this form gelatin will be perfectly introduced into any liquid medium, providing a reliable and stable structure for the future jelly. Reconstitution of instant gelatin takes only 15-20 minutes, and the result will be much better. It is in this form, when introduced into the boiling liquid medium that you are going to gel, that it will completely dissolve in it, it will not stick to the walls of the dishes and the spoon.
6. It remains only to correctly introduce the prepared gelatin into the gelling medium. The clarified broth prepared by you, or a strained decoction of fruits, berries for jelly, should boil over low heat before the introduction of gelatin. We introduce the swollen gelatin, mix thoroughly and, continuing to stir, bring to a boil. We turn off the fire. Let cool before proceeding with pouring into moulds.
7. When preparing those dishes that provide for the introduction of gelatin into masses that are not subject to boiling (curd masses for cheesecakes and individual puddings, some types of desserts based on fruit purees, etc.) - we introduce prepared hot or slightly cooled after boiling gelatin according to the recommendations set out in this particular recipe.

Gelatin should not be subjected to prolonged heating, especially prolonged boiling, only bring to a boil with vigorous stirring. If you boil for a long time, the gelling properties deteriorate, the jelly can even exfoliate when it cools down with the release of part of the liquid and the consistency of the jelly will be disturbed. You should also not abruptly cool the gelling composition after bringing to a boil. Let it cool quietly to room temperature, and only then pour it into molds and send it to the cold. Well, he likes gelatin to take a leisurely approach to himself - both before and after. 🙂

Is edible gelatin good or bad? In principle, it is not harmful to a healthy person, if you use foods containing gelatin in reasonable quantities. Gelatin is not a synthetic product, which is already a good thing. Its composition is dominated by collagen, which contains a large amount of the amino acid glycine, which, although not essential, nevertheless performs a number of important functions in the body.

Gelatin is also used in medicine for the treatment of diseases of the musculoskeletal system and recovery after surgical interventions, as well as for the manufacture of shells for medicines, in cosmetology and technical industries for the production of adhesives and film coatings. So, it would probably be more correct for us to regard edible gelatin not as a valuable nutritional component, but as a composition that is useful in many cases for solving culinary problems.

Happy gelling!

Many goodies are prepared using gelatin. The most popular delicacy is jelly. But this is just the beginning of a long list of what you can cook with it. Mysterious-sounding panna cotta, sambuca, familiar aspic, sour cream, meat and fish rolls, pudding, soufflé.

Fashionistas and beauties have found its use in facial skin and hair care.

In general, whatever one may say, everyone needs to know how to melt gelatin in the microwave. You can, of course, dissolve it in a water bath, but microwave greatly simplifies the process.

There is nothing difficult in the question of how to dissolve gelatin in the microwave. But first, a few words about him and the rules for working with him.

Straw-colored powder, granular or finely ground, as well as leafy, is a substance obtained from ligaments, bones and tendons of cattle. It can also be made from fish scales and bones.

It is odorless and tasteless, almost transparent when dissolved. It swells in cold water, dissolves in hot water.

As part of other products as an additive, it is labeled as E441.

Produce A and B gelatin. A - from the collagen of pigskins treated with acid, B - from the bones of cattle treated with alkali. A has a lower viscosity, the gelling properties of both groups are the same.

There is no difference between granular, finely ground and sheet.

Work rules

1. Follow the proportions so as not to get a rubbery substance at the exit. If you dissolve 20 g of gelatin in 1 liter of liquid, you will get a “trembling” jelly, and 40-60 g will be cut with a knife. The average proportion is 1:5.
2. When heating the crystals to dissolve, do not bring to a boil, otherwise you will get a viscous mass that has lost its gelling properties.
3. Do not chill in the freezer, otherwise you will get lumps.
4. Where it is added and the gelatinous mass should be of the same temperature.
5. Do not use expired.

Weigh without scales

• 1 teaspoon granulated - 6 g;
• 1 dining room - 15 g;
• 1 faceted glass - 200 g;
• 1 thin glass - 250 g;
• 1 leaf plate - 2 g granular;
• 6 plates - 1 tbsp. spoon.

How to melt in the microwave

Pour gelatin into a bowl, pour in a little warm water, mix and leave for 10-30 minutes to swell.

Dissolve in a microwave at a power of 300 W for 1-2 minutes, at full power 25 sec.-1 min. The time depends on the amount of powder to be dissolved.

After cooling, pour into the broth for aspic, fruit or berry syrup for jelly. To stir thoroughly. If undissolved crystals are visible in the bowl, then pour through a strainer.

simple recipes

Cherry jelly sweets: 200 ml of good cherry nectar with sugar, 10 g each of gelatin and coconut flakes.

Soak gelatin in nectar. After swelling, dissolve in the microwave. Pour into small molds (it is possible in one, but with not very high sides). Sprinkle with shredded coconut. Put to freeze in the refrigerator. If you used a large form, cut into portions.

Raspberry jelly: 125 ml of cold milk, 125 g of raspberries, 50 ml of raspberry syrup and rum, 1 tbsp. a spoonful of gelatin, 2 tablespoons of sugar.

Soak in milk. Melt the swollen in the microwave. Mash the raspberries in a puree, pour in the syrup and rum, add sugar, mix. Pour in the gelling mass, mix. Divide among glasses, glasses or bowls. Cool down in the refrigerator. Top with whipped cream as a garnish before serving.

What else can be delicious to cook:

Gelatin is a protein substance of animal origin, obtained by prolonged boiling in water of the joints, bones, skin and tendons of animals. Such gelatin is used to prepare aspic or aspic. Gelatin, which is sold in powder form, is used in the preparation of all kinds of jellies, cakes, sweets and yogurts.

Making both versions of gelatin yourself is not so difficult. How to cook gelatin at home, we will talk in more detail in our article.

How to make beef leg gelatin?

1. Frozen meat (beef legs) should be thoroughly rinsed and left in water overnight. In the morning, the water should be drained and thoroughly rinsed with a brush, scrape off the top layer of skin with a knife and rinse again. As a result, the surface of the legs should acquire an amber hue.
2. Then the prepared meat must be put in a pan, pour cold water so that the legs are covered with water for about three fingers. In this form, boil the meat for 4-5 hours over low heat. There is no need to salt the water.
3. After the specified time, the pan should be removed from the heat, wrapped in a warm blanket or sweater, put on a plastic bag over it and left for three to four hours.
4. After that, the legs should be removed from the broth. The meat should easily separate from the bones, and the broth should stick to your hands.
5. The liquid must be filtered.

Ready gelatin can be frozen in molds or made from it ice cubes, and if necessary, used to make aspic.

How to prepare gelatin for a cake or sweet cream?

Gelatin for making sweet creams and cakes is sold in the store in the form of a special powder. You can also find instant gelatin, which does not even need to be soaked. However, most housewives use gelatin in the cooking process, which must first be soaked in cold water or other liquid. It should be noted here that the choice of liquid depends on what exactly you are cooking. So, the recipe for making gelatin in the form of a dry powder:

1. Dry, crumbly gelatin is poured with cold liquid and allowed to stand for 40-50 minutes. During this time, the powder will turn into a thick homogeneous mass.
2. After that, the resulting substance should be placed in a saucepan, put on a small fire and heated, while not forgetting to stir constantly. Stir the heated mass continuously so that it does not have time to settle to the bottom of the dish. It should be heated until a thick substance turns into a broth without grains and small pieces. In the process of heating, it is necessary to ensure that the gelatin does not boil. The fact is that when boiling, the gluing properties of gelatin will disappear, and it will become useless for cooking.
3. When the gelatin is ready, that is, it turns into a liquid broth, it will need to be removed from the stove and poured over the product that should be thickened. It should also be borne in mind that in some recipes it is recommended to pre-cool the gelatin slightly.

You can read more useful tips on proper dilution of gelatin in our article -.

How to make jelly with gelatin from juice?

You can make jelly with gelatin from juice, jam, syrup or fresh berries - it all depends on the taste preferences of the hostess and her family members.

To make juice jelly, you will need dry powdered gelatin and juice to taste.

1. 15 g of dry powder should be soaked in 0.5 cups of water and left for about one hour.
2. In the resulting mass, you need to add 1.5 cups of juice, heated to 60 degrees.
3. After that, the mixture should be heated over low heat for 15 minutes.
4. After this time, the jelly must be removed from the stove and poured into molds. Each mold should be lowered for a minute in hot water so that water does not get on the jelly.

After that, it remains only to wait a while: the resulting mass will cool and turn into a delicious dessert.

You will find a variety of jelly recipes in our article -.

The article will talk about how to properly dilute gelatin and how to use it in cooking.

Gelatin has long occupied a place of honor in cooking. Without it, it is difficult to prepare jelly and aspic, marshmallows and cream, aspic and soufflé.

By itself, gelatin has no taste, so it “is not felt” in dishes, but at the same time it gives them a beautiful appearance and the right consistency. It is only important to use it correctly.

Read also:

How to breed gelatin: proportions

In stores, it is usually sold in the form of plates or powder. It is easier to use powder in the form of crystals. It is bred in the ratio 1 tablespoon for 1 glass of liquid. Sometimes the packaging indicates the proportion of 40 grams per 1 liter.

The ratio of powder and water is related to what kind of dish is being prepared. If this is a “trembling” jelly for a cake, then 20 grams per 1 liter of liquid will be enough, the same amount is enough for a gentle aspic.

But for beef jelly or fruit jelly, you may need 60 grams.

In what water to dilute gelatin?

Bred him only in cold liquids. If it is water, then it must be taken boiled. Instead of water, you can use milk, broth, juice - depending on which dish is being prepared.

In no case should a warm liquid be used for dilution, as gelatin will lose its properties and will not dissolve.

Filled with liquid, it “swells” for about half an hour, sometimes it lasts an hour. If not powder was chosen, but plates, then enough and 15 minutes. This is always indicated on the packaging. Then the base of the dish is added to it - broth, cocoa, juice - and heated over low heat. At the same time, it should stir constantly so that the mixture does not stick to the bottom, and the grains dissolve well. Sometimes a water bath is used so that the gelatin dissolves better.

How to breed edible gelatin?

Very often it is heated without mixing with the base of the dish. The mixture should not be brought to a boil, otherwise the dish will turn out to be too hard. It is better to cool it at room temperature, after pouring it into molds, and if necessary - straining through gauze, because sometimes the crystals do not completely dissolve.

Gelatin is a product in the form of crystals or plates, odorless and tasteless, obtained from the tissues of fish and animals. From Latin, its name is translated as "frozen" or "frozen". In its composition, gelatin is 85% protein. Most of the benefit of this product lies in the collagen, which is contained in it in considerable quantities.

The first time gelatin was obtained and patented was in 1845 by engineer Peter Cooper. Almost 50 years after its invention, no one could understand its benefits and find a way to use it. Most people considered gelatin to be an absolutely useless product, until another inventor, Pearl Waite, prepared a very tasty dessert using it, which he called "jelly". After that, the benefits of gelatin were fully revealed, and he received his place of honor in cooking.

Today, with the use of gelatin, many tasty and healthy dishes are prepared - meat and fish aspic, jelly, jelly, soufflé, marshmallows, creams. Before use, it is better to soak it in cold water, where it will swell 2-3 times. And this substance dissolves only in a warm liquid.

But gelatin is used not only in cooking, but also in pharmaceuticals - candles and capsules are prepared from it; in the photo and film industry - for the manufacture of film and photographic paper; in cosmetology - it is a very useful restorative additive in masks, shampoos, balms. Gelatin also has vegetable analogues - agar-agar and pectin, obtained from seaweed.

The substance that forms the basis of gelatin is collagen. Along with this, it includes water, proteins, ash, starch, fats, carbohydrates, micro and macro elements, vitamin PP, amino acids in its composition. There is no doubt about the benefits of this product for the human body, because it contains magnesium, phosphorus, sodium, potassium, calcium, iron and the amino acid glycine. It also contains 2 more very useful amino acids - proline and hydroxyproline, which contribute to the development, restoration and preservation of connective cartilage and tissues.

Gelatin is an excellent dietary product, all dishes that include it in their composition are perfectly absorbed by the body and do not cause increased secretion of the digestive glands. Many people know that gelatin is very useful for cracks and fractures of bones, because it contributes to the speedy fusion of bone tissue and the restoration of joint tissues after injuries.

Eating gelatin, which is so rich in collagen, can significantly improve the condition of nails and hair, make joints mobile and elastic. Experts recommend that people who suffer from osteochondrosis and arthritis regularly include in their diet those dishes that were prepared on the basis of gelatin. By the way, it is also useful for external use, for example: in the form of strengthening baths for nails and face masks.

Those amino acids that are part of gelatin are a source of energy for the body, help strengthen the heart muscle, and have a positive effect on mental activity. With low blood clotting, gelatin will also be useful. Its use is also recommended in the form of jelly, kissels and mousses for pulmonary, gastric, intestinal and other bleeding.

By the way, there are no special contraindications to eating this product. Very rarely, it can cause an allergic reaction. With caution, gelatin should be used by those people who suffer from diseases of the cardiovascular system and are prone to oxaluric diathesis, because this substance itself is an oxalogel.

How to properly dilute gelatin?

Gelatin is widely used in cooking. You can buy it in the store in the form of transparent plates or powder. But buying it is not enough, you still need to know how to properly breed it.

If gelatin is in the form of a powder, then you need to put it in a bowl, pour 4-5 tbsp. l. boiled water, milk, fruit drink or other liquid, which is indicated in the recipe for cooking. Now the mixture should be stirred and allowed to stand, the granules should swell and increase in size. If the gelatin is in the plates, then it should also be pre-soaked in water for 5-7 minutes, then drain the water and squeeze the plates a little from the water, put in a bowl.

Cooking gelatin is best in a water bath, for this you need to boil water in a saucepan and cover it with a container of gelatin on top. Stirring constantly, gelatin should be slowly melted. The temperature of the mass should not be understood above 80 degrees. The more thoroughly the gelatin was stirred during the cooking process, the better it will solidify later.

After the gelatin has melted almost completely, the container should be removed and the liquid filtered through a sieve so that films and undissolved granules remain in it.

Now the gelatin is ready to be added to the hot liquid that was indicated in the recipe, then everything needs to be mixed, poured into molds, cooled to room temperature and put in the refrigerator.

Features of preparing gelatin for jelly

Fruit jelly is a light, tasty and also healthy dessert that will appeal not only to children, but also to adults! But the frozen structure of this dish will help provide gelatin.

The consistency of the dish will depend on the amount of gelatin taken. If you want the jelly to turn out “trembling”, then you need to take 20 g of the substance for 1 liter of water. You should not reduce the amount, otherwise the dessert will not harden. To get a "rubber" jelly that will be cut with a knife, gelatin should be taken 50 g per 1 liter of water.

The swollen product should be heated. To do this, it should be poured into a saucepan and put on a minimum fire. You can do this in a water bath. It is impossible to move away from the stove, because the mixture must be constantly stirred. After the product is completely dissolved, without bringing the liquid to a boil, the pan must be removed from the heat.

Cooked hot gelatin can be combined in a separate container with a jelly base: puree, fruit juice, jam or compote. The mixture must be cooled to room temperature, and then placed in the refrigerator for 4 hours.

But when making jelly, there are some little tricks:

1. Gelatin must not be brought to a boil, otherwise it will not thicken;
2. It is impossible to take aluminum dishes to heat gelatin, otherwise the product will become dark in color and have an unpleasant taste;
3. To avoid lumps when diluting gelatin, you need to pour it into a warm container, heating it with warm water. And if lumps still appear, then they should be filtered through a sieve;
4. The mass should be cooled in the refrigerator, it will crystallize in the freezer;
5. If you need to add fruits to the jelly, then they must first be crushed.

A bright, summery, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, dairy products (kefir, sour cream, cottage cheese and milk) are used as the basis. The delicacy can be served in portions or prepared in the form of a cake. The main thing is that it does not take much time to create this delicious beauty, and all the subtleties will be discussed below.

In cooking, several gelling agents are used: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from algae) and gelatin, obtained from animal raw materials.

The latter product is most often found in culinary recipes. Therefore, before proceeding with how to make gelatin jelly, you need to familiarize yourself with all the rules for its preliminary preparation.

First, gelatin is soaked in cold water. The amount of water is taken depending on which product is used. Sheet gelatin can be poured with a very large amount of water, since it can then be easily drained. For a powder or granular product, liquids are usually taken 3-5 times more than the weight of gelatin.

Swelling time may vary from manufacturer to manufacturer. In this matter, it is worth focusing on the terms indicated on the package.

Melt the gelatin saturated with moisture to a liquid state, but so that it does not lose its gelling properties, it should not be allowed to boil. Therefore, the best way to melt is a steam bath or a microwave oven in the “Defrost” mode. After that, gelatin is completely ready for further use.

Fruit juice jelly with gelatin

For this dessert, fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable. Using them as a base allows you to get a bright treat with a rich fruity taste.

In the juice jelly recipe, gelatin and liquid are taken in the following proportions:

• 500 ml of any fruit juice;
• 100 ml of water;
• sugar to taste, if the juice is not sweet enough;
• 25 g gelatin.

Cooking technology:

1. Pour water into the thickener and leave to swell according to the recommendations on the package.
2. Sweeten the juice of fruits or berries to taste and send it to the stove, wait for it to boil and boil for about ten minutes.
3. If the gelatin is already swollen, but water remains, carefully drain it. Remove the hot juice from the heat and put the gelatin into it, stir the jelly base until all the gelatin particles disperse.
4. Pour the slightly cooled mixture into prepared molds. Garnish with fresh fruit if desired. Let the dessert cool completely in the refrigerator.

jam recipe

Cherry, raspberry or other jam can be the basis of a refreshing summer treat - jam jelly. If the preparation contains pieces of fruit or whole berries, they will add zest to the dessert.

The list of ingredients needed for jelly:

• 200 ml of jam;
• 100 g of sugar;
• 500 ml of water;
• 25 g gelatin.

Progress:

1. Prepare gelatin for further use (soak and dissolve until liquid) as indicated in the instructions on the package. The amount of water needed to prepare it is not included in the list of ingredients.
2. Pour the jam with the amount of water indicated in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the jam base and liquid gelatin, pour everything into molds and put in the refrigerator for four hours until completely solidified. Serve with ice cream or whipped cream and garnish with a sprig of mint.

Cooking from sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because, contrary to popular belief, not fat homemade sour cream is ideal for its preparation, but a store-bought product with a fat content of 15%.

To prepare a gentle sour cream dessert on gelatin, you will need:

• 400 g low-fat sour cream;
• 120 g of sugar;
• 10 g vanilla sugar;
• 30 g gelatin.

Sequence of actions:

1. In order for the sugar to dissolve faster in sour cream, and for the gelatin not to curl up in lumps in it, remove all the dessert ingredients from the refrigerator in advance, allowing them to warm up to room temperature.
2. Beat sour cream with a mixer until fluffy, gradually adding vanilla and regular sugar.
3. When all the grains disperse in the dairy product, transfer a couple of tablespoons of sweet sour cream into a container with prepared liquid gelatin, mix and combine with the total mass.
4. Arrange sour cream jelly in bowls and send in the cold until solidified. Part of the jelly can be dyed brown with cocoa and laid out in a mold, like multi-colored dough when baking a Zebra pie. You can also make a puff dessert by alternating fruits (any but kiwi and pineapple) and jelly.

Homemade milk jelly

For the simplest milk jelly, only three ingredients are needed: prepared gelatin, milk and sugar. But this low-calorie dessert can be varied by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruits.

For a classic homemade milk jelly take:

• 200 ml of milk;
• 4 yolks;
• 100 g of sugar;
• 10 g of gelatin;
• vanilla powder to taste.

Cooking:

1. Put milk on fire and bring to a boil. In the meantime, add sugar and vanilla to the yolks, grind everything until a homogeneous creamy mass.
2. Pour hot milk into the yolks with sugar, stir until smooth. Then lay out the swollen gelatin and warm everything up a little with constant stirring, without heating the mass above 60 degrees.
3. Pour hot milk jelly into prepared dry containers and, after it reaches room temperature, put it in the refrigerator until it is completely stabilized.

Jelly can be served in bowls, cups or other molds in which it has solidified, or you can dip the mold in hot water for a couple of minutes and carefully remove the jelly onto a plate. This creates more opportunities for spectacular delivery.

How to make dessert from compote

As for the use of winter preparations for the preparation of summer desserts, it is possible to prepare not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can give a special taste to the dish.

The ratio of components for compote jelly will be as follows:

• 500 ml compote;
• 30 g gelatin.

Cooking process:

1. Strain compote to filter fruits and berries. Pour the required amount of liquid and pour gelatin over it. Leave the mixture alone for 30 minutes.
2. Then put the compote with gelatin on the fire and warm it up, avoiding boiling, until all the grains are completely dissolved.
3. Pour half of the jelly base into silicone molds for cupcakes and send to the refrigerator, filling them to the middle.
4. When the jelly in the molds hardens, put the compote berries on it and pour the remaining jelly over it. Serve after complete solidification, removing from the molds.

Variant of kefir

According to the same principle as sour cream jelly, a dessert is prepared based on another fermented milk product - kefir. The dish can be just white, or you can make a beautiful multi-colored treat using food coloring, but without them you can make a beautiful vanilla-chocolate jelly.

It will require:

• 1000 ml of kefir;
• 120 g of sugar;
• 100 g dark chocolate without additives;
• 15 g of gelatin;
• 3 g vanillin.

Recipe step by step:

1. Kefir at room temperature with a mixer running at medium speed, beat together with sugar and vanilla.
2. When all the sweetener crystals have melted, add the prepared gelatin. Divide the jelly base into two equal parts.
3. To serve, take beautiful stemmed wine glasses. Fix them in a horizontal position at an angle so that they can be filled halfway with liquid. Pour vanilla jelly on kefir and refrigerate.
4. Melt a bar of chocolate in a steam bath and add to the second part of the jelly, whipping the mass with a mixer. When the white part hardens, put the glasses upright and fill them with chocolate jelly, after which the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can only be prepared on the basis of cottage cheese, sugar and prepared gelatin. In this case, it is better to soak and dissolve it not in water, but in milk. But there is a recipe for a more delicate curd dessert, more like a soufflé.

For cottage cheese jelly with a delicate creamy taste, take:

• 900 g of soft diet cottage cheese;
• 100 ml vanilla syrup;
• 20 g vanilla sugar;
• 16 g gelatin;
• 250 ml heavy cream for whipping

How to make jelly from gelatin and cottage cheese:

1. Put the cottage cheese in a container of a suitable size, pour vanilla syrup into it and grind with a submersible blender until smooth. Next, add the prepared liquid gelatin and mix everything again with a blender.
2. Whip the chilled cream to firm peaks with vanilla sugar. In order not to overwhip the cream and dissolve all the particles, sugar can be ground in a coffee grinder into powder.
3. Next, gently mix both masses (creamy and cottage cheese) with a spatula. Arrange in prepared containers and after solidification, you can enjoy the creamy curd tenderness.

From strawberries at home

In strawberry season, it would be a big mistake not to try making delicious jelly from the juice and whole strawberries.

For its preparation you will need:

• 550 g of strawberries;
• 220 g of granulated sugar;
• 200 ml of cold water;
• 15 g gelatin.

We prepare strawberry dessert as follows;

1. Strawberries, sort out the stalks, rinse and dry on a paper towel. Squeeze juice from about half of the total number of berries.
2. Pour the rest of the strawberries with sugar and pour water, bring to a boil and boil for 3-4 minutes. Next, decant the broth, and carefully arrange the berries in molds.
3. Prepare gelatin using strawberry broth. Combine the dissolved thickener with strawberry juice and pour the berries over it, and after waiting for everything to harden, you can proceed to the tasting.

Cranberry step by step

The jelly recipe with gelatin and cranberries allows you to get not only a very healthy, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that the pureed berries are not affected by high temperatures, and the pink airy jelly foam makes the dish more interesting.

The proportions of the ingredients used:

• 160 g fresh or frozen cranberries;
• 100 g of sugar;
• 500 ml of water;
• 10 g gelatin.

Cooking steps:

1. First, pour gelatin into 100 ml of cold water and safely forget about it for the next 30 minutes.
2. Cranberries if a frozen product is used, thaw beforehand, then rinse, dry and puree with a blender.
3. Rub the resulting mass through a sieve. Pour the cake with the remaining 400 ml of water and send to the fire, and the mashed puree will be needed a little later.
4. Pour sugar into boiled water with cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid cools down a little, add the swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly into portioned dishes, without adding a few centimeters to the brim, and refrigerate until completely solidified.

In this case, you need to take:

• 150 g of ripe plum fruits;
• 100 g sugar (the amount of this ingredient can be adjusted depending on personal preference);
• 600 ml of drinking water;
• 20 g gelatin.

Homemade plum gelatin jelly recipe step by step:

1. Cut the washed plums after removing the stones into small pieces, pour 0.5 liters of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water, prepare the prescription amount of gelatin.
3. Pour hot plums in syrup into a blender bowl and smash into a homogeneous homogeneous mass. Then return to the pan and combine with prepared gelatin.
4. When the jelly has cooled to room temperature, it should be distributed in portioned containers and sent for 2-4 hours in the cold.

Cherry jelly with gelatin

This dessert looks like an expensive restaurant dish, if you pour it into bowls, and before serving, decorate with whipped cream and a cocktail cherry. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.

List of products used:

• 300 g cherries;
• 150 g of sugar;
• 600 ml of water;
• 20 g gelatin.

How to cook:

1. Pour the gelling component into 100 ml of water and leave to absorb moisture. Depending on the product used, it will take up to half an hour.
2. Place the remaining water and sugar in a saucepan of the proper size, stir and put on fire.
3. While the syrup is boiling, remove the pits from the washed cherries. Then put them in a boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, transfer the swollen gelatin to them, which stir until smooth. After that, it remains only to pour the jelly into bowls and let it harden.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Homemade jelly, aspic or jelly are traditional dishes of Russian cuisine, which are often prepared for holidays, for example, for the New Year, or served on weekdays. Various types of meat are used for cooking: pork, beef, chicken. Some housewives make jelly from fish. A distinctive feature of the dishes is a jelly-like structure with the addition of pieces of meat, vegetables and spices.

What is gelatin

To obtain a jelly-like mass of jelly, cartilage, bones, and skin are used. Shanks, pig heads, hooves and other bony parts of animals are taken for this. They contain sticky substances that have an important property. They help the broth turn into a dense, elastic jelly when cooled. If there are few or no such parts, then jelly can be cooked from gelatin and meat pulp.

Gelatin is made from various animal parts by collagen denaturation. The technological method was discovered by Peter Cooper in the 18th century. In production, those parts are taken that are used by chefs when preparing natural jelly. These are bones, cartilage, tendons of cattle and fish. The protein extract from them is called gelatin. Note to vegetarians: desserts on this basis are not for you, take vegetable analogues, such as agar-agar or pectin.

Dishes based on this substance of animal origin should be included in the diet of those who have diseases of the tendons and cartilage. It is used not only in cooking. Gelatin is used by pharmaceutical companies in the manufacture of drugs, where it is used to make capsules and drug bases. In cosmetology, it is actively used as a component of masks, creams, lotions. Collagen plays the role of a rejuvenating substance.

Edible gelatin is sold in two forms:

1. Granulated. Outwardly, it is a small balls up to 1-2 mm in diameter from light yellow to brownish.
2. plates. Sold in the form of thin plates of a yellowish-brown color.

When to add gelatin for jelly

Instant gelatin in the manufacture of jelly is added at the end. First you need to cook the meat, it takes an hour and a half. During this time, you need to add vegetables: onions, carrots, herbs. After the time has elapsed, the meat is removed from the broth and divided into small pieces. The broth must be filtered - fragments from the bones may remain. Gelatin powder is added to the filtered yushka. The resulting base should be poured over the meat, laid out in portions, and only then removed in the cold to solidify.

Breeding methods

There are several ways to dilute the powder:

1. In cold water. Take 1 glass of water, soak the granules. When the mass swells, put it in the microwave at minimum power. It should turn into a homogeneous colorless liquid. Check that there are no grains. Once everything is dissolved, pour the liquid into the broth and mix thoroughly. Instead of a microwave, you can use a water bath.
2. In the broth. Here the gelatin is diluted in the broth itself. Take a glass of liquid, cool, pour out the powder and wait an hour until completely dissolved. Pour the mixture in a thin stream into the remaining broth and stir.

How to cook jelly with gelatin

The recipe for jelly on gelatin is simple. You will need:

• meat (beef, pork, chicken) - 1.5 kg;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• spices - to choose from;
• salt - to taste;
• gelatin - 20-60 grams per liter of broth (depending on the desired strength).

Cooking:

• Pour the meat with 3.5 liters of water in an enamel saucepan.
• When the water boils, drain it and fill with new water.
• Salt, add spices.
• After an hour, add onions cut in half and carrots chopped randomly.
• Leave to simmer for one hour. Don't forget to remove the scale with a slotted spoon.
• Put the meat, strain the broth through cheesecloth.
• Boil gelatin in one glass of hot water. Wait for swelling. Mix with the rest of the broth.
• Cut up the meat. Sort into shapes. For containers, you can take plastic or metal trays, vessels, bowls, silicone molds. Add boiled carrots, if desired, put some greens.
• Pour the contents of the molds with the broth.
• Put it in the refrigerator, wait until it hardens.

Correct Proportions

If you want to know how much gelatin to add to jelly, then remember the correct proportions:

• "Trembling" jelly. If you want to make a “weak” jelly that will shake on a spoon, then the amount of cooking powder per liter of liquid will be 20 grams.
• Medium elasticity. If your goal is a classic version of the dish, then you will need more gelatin. Put 40 grams of dry matter per liter of broth.
• Hard cold. Such jelly is poured into molds, and after hardening, they are taken out and laid upside down on a flat plate. The dish can be beautifully cut with a knife, like a cake. If you pour jelly into silicone molds or use cupcake molds for this, you can get a portioned dish. The amount of gelatin per liter of broth will be 60 grams.

Dishes with the use of gelatin amaze not only with taste, but also with their appearance. But the lack of knowledge on how to dilute gelatin will ruin all your efforts in an instant. This article will walk you through all the steps in the process.

How to dilute gelatin: 5 tips

Council number 1. The easiest way to breed.

In most cases, in order to dilute gelatin, it is enough to dissolve it in cold boiled water, wait until it swells, and dissolve over low heat.

Council number 2. Compliance with proportions.

If you forget about this rule, then the product may turn out to be "rubber". Therefore, before preparing a particular dish, remember the following proportions:

• 20 g / 1 l of water - "trembling jelly";
• 40-60 g / 1 liter of water - "dense jelly" that is easy to cut with a knife.

Council number 3. Gelatin must not be boiled!

If you forget about this rule, then it simply will not thicken.

Council number 4. Gelatin can not be cooled in the freezer!

In this case, the resulting mixture will crystallize.

Council number 5. Look at the expiration date.

Expired gelatin will ruin the whole dish.

How to dilute gelatin for dessert?

To prepare a sweet treat, the following method is best suited:

• soak gelatin in cold liquid for 30 minutes. for swelling (proportion: 1 part gelatin to 5 parts liquid);
• dissolve the swollen gelatin by heating it in a water bath;
• stir it constantly until completely dissolved, but do not forget that it should not be brought to a boil.

To improve the taste of the dessert, gelatin can be dissolved not in water, but in coffee, juice or even wine. But remember that the liquid chosen as the base should complement the taste of the dessert. There will be no lumps and veins in the finished product if gelatin is added to the bulk while it is still warm. Fruits for jelly desserts need to be cut finely, otherwise the gelatin will slip.

or jellied?

There are three ways to dilute gelatin to prepare these dishes. The first concerns instant gelatin, which is usually dissolved in water. In this case, the best proportion is 1:5. Water should be boiled, but cold. Gelatin will dissolve after 10 minutes, after which it can be poured into hot broth.

But how to dilute gelatin if it is not instant, but ordinary? First you need to pour it into water in the proportion indicated on the package. It will swell for about half an hour. Then, using a water bath, it must be dissolved. Dissolved gelatin is poured into the prepared broth and brought to a boil. It is important not to let it burn or stick to the bottom.

According to the third method, gelatin must be dissolved in a glass of water, allowing it to swell. After that, hot broth is added to it and brought to a boil. This mass is poured into the broth for 10 minutes. until ready. Boiling will not spoil the jelly, it will still harden, but if you boil for too long, you will notice the taste of gelatin. As for the amount needed for cooking, it may differ depending on the recipe. Although in most cases 2-3 tbsp is enough to solidify the broth. l. This gelatin should be used to prepare a variety of dishes, because it is a very useful product.