GELATIN
Gelatin is a pure protein and a natural food product. For its elaboration, the skin of bovine and porcine or demineralized animal bones is used, which have been approved for human consumption by the veterinary authorities. All of these materials contain the collagen protein that is used to make gelatine.
INGREDIENTS:
- 1 3-ounce (85 g) envelope gelatin
- 240 ml (1 cup) of hot water
- 240 ml (1 cup) cold water
STEPS:
ONE:
Mix 1 cup (240 ml) of hot water with 1 gelatin sachet in a large bowl. Continue beating until there are no granules that look like a powder, 2 to 3 minutes.
TWO:
Add 1 cup (240 ml) of cold water to the mixture. If you want to make the gelatin curdle faster, use enough ice cubes to fill 1 cup (240 ml). Keep in mind that the gelatin will start to set faster, so you will have to work faster.
THREE:
Pour the mixture into the desired mold and add some fruit, if desired.
FOUR:
Put it in the refrigerator and wait until it sets at least 2-3 hours. Depending on how you chill the refrigerator and the amount of gelatin you make, this may take overnight. You can test if the jelly is ready by pressing your fingers against it. If the jelly sticks to your finger, it is not ready. If it doesn't, then it's ready.
FIVE:
Unmold the gelatin and transfer it to a serving plate. Dip the entire mold to the brim in hot water. Wait 10 seconds, then turn the gelatin over to remove it from the pan on a plate. If it doesn't come off easily, soak the pan in hot water for another 10 seconds.
SIX:
Serve the gelatin. You can serve it as is or decorate it with a little whipped cream or pieces of fruit.
