Jap Jelly for Jelly Cream Roll
Ingredients
Directions
Prepare the gelatine
Soak the gelatine overnight in cold water.
Place the soaked gelatine on the stove and dissolve it.
Strain the dissolved gelatine and add sugar and glucose.
Cook and set
Stir and cook the mixture 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
- Jap gelatine
- Forms the gel structure that gives the jelly its firm, sliceable body.
- Sugar
- Adds sweetness and bulk, and helps the set mixture hold its texture.
- Glucose
- Softens the texture and helps prevent the sugar from crystallising.
- Citric acid
- Adds sharpness that balances the sweetness of the sugar and glucose.
The step that matters
Cooking to a good thread consistency. Cooking to the right concentration sets the jelly firmly. Too little cooking leaves it soft and weepy, while overcooking makes it tough and rubbery once cooled.
“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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