Homemade jellies
information
Homemade jellies are nutritious and simple to make. They are also an ideal dessert. When set, a jelly should 'shiver' delicately when turned out on to a plate. Choose a large non-aluminium saucepan as the liquid jelly will rise during making. A thick enamel saucepan is ideal.
using gelatine
Use 4 tsp powdered gelatine to 500 ml water for general purpose jelly. If pieces of fruit are to be set in the jelly or no refrigerator is available or if the jelly is to be used for lining a mould or chopped for decoration, use 2 tbsp powdered gelatine to 500 ml water. Always make sure that gelatine is completely dissolved before adding it to other ingredients.
Gelatine will dissolve easily if it is sprinkled onto cold water or liquid to soften first. Put the liquid into a small heatproof container, add the gelatine and leave for 5 minutes. Place the container in a saucepan of hot water over low heat and stir, especially round the sides, until the gelatine has completely dissolved. Do not use milk to dissolve gelatine as it will curdle.
Do not add a hot gelatine solution to a really cold mixture. It will not mix properly but will set in globules and 'string' as soon as it comes into contact with the cold mixture. The mixture should be at room temperature, tepid, or, ideally, at the same temperature as the gelatine. In any case, the dissolved gelatine should be blended in quickly and thoroughly to prevent it setting in blobs.
filling a jelly mould
Moulds should be filled to the top; this prevents the shape of the mould being broken when it is shaken out. In the case of a cream mixture, liquid jelly may be used to fill the space if there is insufficient mixture. Note that, if a jelly is to be set in layers, keep it in a warm place to avoid it setting.
chopping jelly for decoration
Clear jelly should be quite firm. It should be coarsely chopped with a wet knife on wet greaseproof paper, so that the light is refracted from the cut surfaces as from the facets of a jewel.
