According to the restaurateur, gelatin always needs to be soaked in cold water, and for sheet gelatin it is generally recommended to use ice water.
“Hot water at this stage can harm jelly -forming properties,” he explained.
Also, you can not overheat gelatin during dissolution.
“In working with gelatin, it is not recommended to heat it more than 50-60 ° C. If you add gelatin to hot syrup or broth, you should wait until the liquid cools down a little,” the expert advised.
Klopotenko added that acidic fruits do not need to add to the jelly desserts.
“Gelatin and acids are not friends with each other. Therefore, they do not recommend adding kiwi to jean desserts. For acidic bases, a larger amount of gelatin may be required,” he warned. “Even if all the recommendations are still not stabilized, it is possible that the wrong proportions are perhaps.”
