Pastry chef revealed the secrets of making jelly
Jelly made from seasonal berries harvested in the warmer months can be an excellent winter dessert option. They are not only delicious and rich in vitamins, but also aesthetically pleasing. To make such desserts, you need to learn how to prepare gelatin correctly, the pastry chef of the Moscow restaurant ERWIN told the Izvestia gastronomic project "Food without Borders."RecaMoreOcean by Tatiana Markina.
"Gelatin must be soaked in a small amount of cold water," she warned. — For powdered gelatin, it is recommended to take a smaller volume of liquid from the recipe, this prevents the formation of lumps."
In order for the soaked gelatin to completely dissolve, it should be heated a little. To do this, you can use a water bath or a microwave oven (on short-term mode and at medium power). The optimal temperature for dissolution is 65-70°C. Overheating should be avoided (above 70-80°C), as this weakens the gelling properties of the product.
"To prepare the jelly base, heat the liquid with sugar until the sugar is completely dissolved," the expert advises. — It is very important not to bring the mixture to a boil. Pour the dissolved gelatin into the finished warm syrup and mix thoroughly until a homogeneous mixture is obtained."
Allow the jelly to cool completely to room temperature, this will help to avoid the formation of bubbles. Pour the mixture into molds, cover with plastic wrap and refrigerate, but not in the freezer, to freeze for at least five hours, recommends pastry chef Markina.
Chef, President of the Moscow Culinary Association (AKM) Denis Perevoz at the event "VkusNaSvyaz. Partner360" on November 24 said that the development of gastronomic patriotism through the popularization of Russian cuisine and cultural values is an important task of modern education in the culinary field.
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