Jap Jelly for Jelly Cream Roll
Ingredients
Directions
Prepare the gelatine
Soak the gelatine in enough cold water to cover it overnight.
Heat the soaked gelatine until dissolved, then strain it.
Make the jelly
Add the sugar and glucose, stir, and cook until it reaches a good thread consistency.
Remove from heat, then flavor and color as desired.
Add citric acid to enhance the flavor.
Pour the mixture into paper-lined trays.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Japanese gelatine
- Forms the gel structure that gives the jelly its firm, sliceable body.
- Sugar
- Adds sweetness and, once cooked, helps give the jelly its body and texture.
- Glucose
- Inhibits sugar crystallisation, keeping the jelly smooth and less likely to turn grainy.
- Citric acid
- Adds acidity that brightens the flavour and balances the sweetness.
The step that matters
Cooking the sugar and glucose to thread consistency. Cooking to the right concentration sets the balance of sugar and water, so the jelly firms properly. Undercooking leaves it soft and sticky, while overcooking makes it stiff and brittle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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