Homemade recipe No. 104 Jelly on gelatin (Buteykis, Kengis 1963)

Description: ** Quality requirements: ** homogeneous transparent gelatinous elastic mass; easily separates when pressed.
Manual: The washed gelatin is soaked in cold boiled water and left for 1–2 hours, then the water is poured from the gelatin, sugar is added to it, boiled, the foam is removed and cooled to 60 °. The syrup, stirring slightly, put the soaked gelatin and stir until it dissolves, then pour in the fruit essence, cognac or wine. Jelly is tinted with food paints to which citric acid is added. When the jelly cools down and becomes slightly stringy, the products are glazed with it.
Glaze the products in a cool room (below 20 °), so that the jelly hardens faster.
Jelly without molasses does not retain its shine for a long time. After the introduction of gelatin, the jelly should not be heated above 60 °. At higher temperatures, the jelly acquires an unpleasant taste and smell.
Jelly made with fruit and berry juices can turn out cloudy. For clarification, a pull is prepared: for 1 liter of jelly, take 1 protein and 30 g of water, which are knocked down for 1–2 minutes. and injected in jelly at a temperature of 50-60 °, stir and slowly for 5-10 minutes. heated to 85–90 °. The proteins curled up during this time are removed with a slotted spoon, and the jelly is filtered through 2 layers of gauze.