gels clear and airy
When gelatine is dissolved in a clear liquid it makes a shimmering clear gel, with smooth texture. Gels are delicious plain, or you may add contrast by incorporating solids before the gel is completely set. Or turn out light and frothy dishes by incorporating air. For a whip, simply beat any partially set gelatine with a rotary beater, then chill. Or, add beaten egg whites, whipped cream or whipped evaporated milk, or such ready-beaten mixtures as mayonnaise and ice cream to make mousses, creamy molds, and other specialties. Tips to make this easy:
how to beat...
At a slightly thickened consistency, clear gelatine can be turned into an airy, frothy mixture. Whip the gelatine with rotary or electric beater until it is light and fluffy, then chill firm. Or add egg whites and beat all together to make an especially frothy “snow.” (See [page 6] for recipes.)
how to set...
To set gelatine, just put the mold in the refrigerator. To add solids, chill gelatine mixture until slightly thickened, to prevent solids from rising to the top or sinking to the bottom. When gelatine mixture reaches the consistency of unbeaten egg white, you can fold in cut-up drained fruits, vegetables, meats or other solids, whipped milk (evaporated or nonfat solids) or cream. Then chill.
For an extra-fast set, first put mold in the freezer for 5 minutes. Or, put bowl or pan of gelatine mixture into a container of ice and water and stir mixture for 5 minutes, until it begins to thicken. Then chill in refrigerator.
how to unmold...
Dip mold briefly into warm (not hot!) water just to level of gelatine mixture. Run the tip of a knife around edge of gelatine. Rinse a serving plate in cold water (makes it easier to slide mold to center of plate), place plate on top of the mold, invert plate and mold together, and shake gently to loosen gelatine. Lift off mold, slide gelatine into place in center of plate. Presto! A snack or main dish, salad or dessert with form and style!
