Gelatine
Ingredients
Directions
Make the gelatine
Soak the gelatine in a teacup of cold water for about 10 minutes.
Pour the boiling water over the soaked gelatine and stir until dissolved.
Beat the egg white well and stir it briskly into the gelatine solution.
Place the mixture over low heat and stir gently until it boils.
Remove from heat as soon as it boils. Let it stand for a minute.
Strain and chill
Strain through a jelly bag.
Allow to cool.
Keep covered in a cool place.
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
- Gelatine
- Sets the liquid into a firm, wobbly gel as it cools.
- Egg white
- Beaten in to help clarify the liquid so it strains clear.
The step that matters
Remove from heat as soon as it boils. Once the egg white has been stirred in, boiling further can toughen the protein and cloud the liquid, and it can weaken the gel's setting strength. Stopping at the first boil keeps the jelly clear and tender.
“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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