bonapeti.com»Culinary Collections»Three Dangers on Gelatin
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Gelatin (from French: gelatine) is a translucent, colorless, brittle especially dry and tasteless substance. It is a simple protein....

Dissolve the gelatin in 2 tbsp cool water in a water bath. Add it to the cooled cake mixture, stirring well....

Heat the milk with the sugar and dissolve the swollen gelatin packet separately in the milk, which must not come to a boil....

Then, add another cup of water to the gelatin and put the mixture on the stove - in a water bath so that the gelatin melts....

Dissolve the gelatin in a little cold water to swell, melt it on a low stove (without boiling) and mix it into the fruit mixture....

Soak the gelatin in the water until it swells. Then add the sugar and put it to melt, stirring constantly and being careful not to boil it....

Roll out each ball into a thin sheet on a well-floured counter, smear 1/2 the sheet with the cheese mixture, cut the other 1/2 into strips (see photo...

Break the eggs in a bowl and pour in the sugar. Stir until the mixture becomes homogeneous - until whitened.
Pour in the flour and stir with a...
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