Recipes

Turning out:

Some gelatine dishes are turned out before serving.

• Separate the edge of the jelly from the mould using a knife that has been dipped in warm water.
• Briefly dip the mould in warm water, place a plate that has been run under cold water over the mould, turn upside down and briefly shake.

Creating dishes that always gel:

• When mixing into cold dishes always add the cold mass to the gelatine solution and not vice versa.
• Never boil liquids with gelatine as it loses its gelling power otherwise.
• Gelatine for cold dishes may also be dissolved in the microwave. To this end place the swollen, squeezed-out gelatine in a small bowl and allow to liquefy for about 10 seconds at full power. Then proceed as described on page 5.
• For jellies with kiwi fruit, pineapple, papayas or mango briefly steam the fruit before preparation or pour hot water over the fruit. In their raw state they contain an enzyme which splits protein, and the gelatine would otherwise lose its gelling power.

Making sure gelatine dishes are in the right shape:

• Moulds made of glass, white plastic or ceramic are particularly suited to the preparation of gelatine dishes.
• Baking moulds with a non-stick coating are not suited for tart dishes or any dishes  cooked with fruits or vinegar.
• Moulds for gelatine dishes should not have a capacity/content of more than 1 1/2 litres. Otherwise, when they are turned dishes could collapse due to their weight.

Correct storage before consumption:

 Do not freeze jellies as these lose their creamy consistency after defrosting.  Always store gelatine in a dry and odour-neutral place so that it does not absorb any moisture or odours.