Dip a knife into warm water to separate the jelly from the mould. This works quite well if you use heat-conducting baking tins or pudding bowls.
To reveal the glossy shine of your jelly and to present it in the most appealing way, we recommend to turn it out of the mould. We also recommend to put jellied meats or jellied fruits or vegetables and wine jellies in the freezer. For turning the dish out of the mould or for cutting it after gelling,we recommend to cool it overnight.ĭesserts or cakes which have been prepared with cream or eggs are especially suitable for freezing. The gelling time ranges from a few minutes to several hours depending on the recipe. Important: never add gelatin to boiling liquids otherwise the gelatin will lose its gelling quality.Īfter preparation place the dish in a refrigerator (not in the freezer!). Then add the rest of the cold dish, constantly stirring.įor hot mixtures simply add the gelatin to the hot mixture, stir, the gelatin will dissolve instantly. Add some tablespoons of the cold mixture you want to gel to the dissolved gelatine and stir. If you use a microwave for melting, turn to the highest power level and let it melt for 10 seconds. are required.įor cold mixtures place gelatin and liquid in a saucepan and let it melt at very low heat while stirring. For creams containing egg yolks no more than 1 1/2 tsp. 2 teaspoons of GoBIO! Gelatin will gel 2 cups of liquid.
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