Russian Jelly
Ingredients
Directions
Prepare
Place jelly in a basin partially surrounded by rough ice.
Whip and set
Whip the jelly with a whisk until it froths and thickens.
Immediately pour the whipped jelly into a mold.
Keep the mold in ice until ready to serve.
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
- Jelly
- Forms the whole dish; its gelatin sets the whipped foam into a firm structure.
- Rough ice
- Chills the jelly so it thickens quickly while whipping and stays set until serving.
The step that matters
Whip the jelly while it is still cold and pour it immediately. Whipping cold, partly set jelly traps air and thickens it into a foam. If it warms or sets too far before whipping or pouring, it will not aerate well and will not fill the mold evenly.
“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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