Gelatine Jelly
Ingredients
Directions
Soak 1 tablespoon of French leaf gelatin in ½ cup of cold water for 3 hours.
After soaking, place the mixture in a bowl over boiling water until the gelatin is fully dissolved.
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
- French leaf gelatine
- Sets the liquid into a firm, wobbly jelly as it cools.
The step that matters
Dissolving the soaked gelatin over boiling water. Gelatin must fully dissolve for a smooth, evenly set jelly. Gentle heat over a bowl of boiling water melts it without boiling the mixture, which can weaken its setting power.
“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.
More gelatin jelly recipes
You might also like
Indian Spiced Potato Soup with Tofu and Spinach448 recipes
Clear Carrot and Bottle Gourd Soup65 recipes
Mock Bisque Soup51 recipes
Cream of Asparagus Soup42 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.