How to prepare gelatin for jelly and how much to add to different desserts

Gelatin is the main component of jelly, which is a natural hydrocolloid and is made from collagen in animal bones, cartilage and skin, it has the ability to bind water and form a gel structure, which allows it to be used as a thickener for desserts. But you need to know how to dilute gelatin for jelly in order to obtain a dish of the required consistency.

How to properly dilute gelatin

Gelatin is a natural product, which is a protein powder that is used in cooking to make jellies, mousses, puddings, sauces and other desserts.

The composition contains many beneficial amino acids, such as glycine and hydroxyproline, which help strengthen connective tissue, including bones, joints, cartilage, nails and hair.

To make jelly, gelatin is usually mixed with water and other ingredients such as fruit juice or compote, then heated and cooled until it sets. The consistency depends on the amount of gelatin used in preparation.

Despite the fact that the substance is a natural product, it has some limitations in its use. For example, it is not suitable for vegetarians and vegans because it contains animal products. It may also cause an allergic reaction in some people. Therefore, before use, you must ensure that the product will not cause any health problems.

How to prepare gelatin

Before preparing the jelly, you need to prepare a few ingredients and take a number of important precautions:

1. Choose a quality product. Gelatin comes in different brands and types, so you need to ensure its quality before purchasing.
2. Prepare the base. This could be fruit juice, compote or another liquid of your choice. The base must be heated, but not boiled.
3. Pour a portion of gelatin with cold water and let it swell for 5-10 minutes.
4. If it needs to be served, you can decorate it with fruits, berries or whipped cream.

Proper preparation of all ingredients and compliance with the necessary measures will help achieve better results when preparing jelly.

How to dilute gelatin

The step-by-step instructions are as follows:

1. Prepare the liquid that you will use as a base. This could be fruit juice, compote, milk or other liquid of your choice.
2. Calculate the amount of gelatin needed for the recipe. Typically, 1-2 g of gelatin is used to prepare one serving of jelly, taking into account the required consistency.
3. Fill with cold water in a ratio of 1:5. For example, 2 g of gelatin should be diluted in 10 ml of liquid.
4. Mix thoroughly and let the mixture swell for 5-10 minutes. In this case, the gelatin should completely absorb water and become a thick mass.
5. After it swells, heat it over low heat or in the microwave until the component is completely dissolved. This usually takes a few seconds, but don't let it come to a boil.
6. Mix with the base you prepared in the first step. Mix thoroughly so that the gelatin is evenly distributed.
7. Once the jelly is ready, let it cool and put it in the refrigerator for a few hours to set.

By following these simple steps, you can easily and quickly dilute gelatin to prepare a delicious and beautiful dessert.

How much gelatin is needed for jelly

How much gelatin is required for the jelly depends on the recipe being made and may vary depending on the type of dessert and desired consistency.

Here are some examples:

1. Fruity. Typically, to prepare fruit jelly, you need to dissolve 2-3 g of the product in 250 ml of fruit juice or compote. If you want it to be thicker, you can increase the amount of gelatin.
2. Dairy. To prepare milk jelly, use 4-5 g per 500 ml of milk or cream. If you need the jelly to be dense, increase the amount of gelatin.
3. On the bones. To prepare jelly with seeds, use 10 grams of product per 1 liter of water. The composition is dense, unlike a regular fruit dessert.
4. From aloe juice. For preparation, use 1 g of gelatin per 100 ml of juice. Since aloe contains a lot of water, the jelly is quite liquid.
5. Berry. For preparation, you need 2-3 g of product per 250 ml of berry juice. If the juice turns out to be very liquid, the amount of gelatin can be increased.
6. Kissel. To prepare jelly, use 2-3 g of gelatin per 500 ml of fruit juice. The amount of gelatin can be reduced or increased depending on the required consistency.
7. From wine. To do this, use 2-3 g of product per 250 ml of wine.
8. Marmalade. To prepare marmalade, use the proportions of 20-25 g of product per 1 liter of fruit juice. The dessert turns out dense and sweet.

Please note that each specific recipe may have a different ratio of ingredients and amount of gelatin to make the dessert.Making jelly is a creative process and you can experiment with the quantities of ingredients to achieve the desired consistency and taste.

Gelatin is an indispensable ingredient for preparing jelly of various types and consistencies. It not only gives the desired shape and structure, but also enriches the dessert with useful substances such as collagen.

Gelatin is also often used in the food industry to produce many other products such as marmalade, mousses, etc. But despite all its benefits, it is important to remember that it is an animal product, so vegetarians and vegans need to look for alternative ingredients for preparation.