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Gelatin jelly
1 serving
Gelatin is weaker than agar in its gelling properties, so gelatin is taken 3 times more than agar. It must be remembered that when boiled, it loses its gelling properties. Gelatin is washed, poured with boiled water and left to swell for 1-2 hours. Sugar, molasses and water are brought to a boil, the foam is removed and cooled to 60-05 °, soaked gelatin is added and stirred until the gelatin dissolves. The obtained jelly is filtered through a sieve with a mesh size of 1-
1. 5 mm, then essence, cognac or wine, acid and paint are added.
Gelatin is weaker than agar in its gelling properties, so gelatin is taken 3 times more than agar. It must be remembered that when boiled, it loses its gelling properties. Gelatin is washed, poured with boiled water and left to swell for 1-2 hours. Sugar, molasses and water are brought to a boil, the foam is removed and cooled to 60-05 °, soaked gelatin is added and stirred until the gelatin dissolves. The obtained jelly is filtered through a sieve with a mesh size of 1-
1. 5 mm, then essence, cognac or wine, acid and paint are added.
sugar to taste, molasses to taste, water to taste, wine to taste, or cognac to taste, citric acid to taste, gelatin to taste, essence to taste, food paint to taste
