Russian Jelly
Ingredients
Directions
Place 2/3 cup of jelly in a basin partially embedded in rough ice.
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
- Sets into a light, airy dessert once whipped and chilled, giving the dish its structure.
The step that matters
Whip the jelly until it froths and thickens. Whipping traps air bubbles in the partly set jelly, which gives a light, foamy texture. If the jelly is whipped after it has fully set, it will not aerate, and it must be poured into the mold before it sets again.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 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.