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Painless Cooking October 01, 2026 |
Gelatin Mixtures October 1, 2026
Hello Friends,
Gelatin dessert recipes set much quicker in the refrigerator than at room temperature. When trying to unmold a firm gelatin loosen the mold around the top edges. This can be done with a dinner knife much like loosening a cooled cake. Dip the mold in warm water to the depth of the dessert WITHOUT getting the water in the mold.
Remove the mold quickly from the water and dry it off with a towel. Place a plate on top of the mold and holding it tightly turn it upside down. Shake the mold gently to release the dessert for the sides and bottom. If the dessert does not release readily, repeat this process. 
GELATIN SQUARES can be made by chilling the mixture in a square or oblong pan to a depth of about one inch. When firm cut the squares with a knife dipped in hot water. Pile squares of one or more colors in dessert glasses. Garnished with whipped cream.
RICED GELATIN is made by chilling the mixture until firm and forcing it through a potato ricer. Place it in dessert glasses and top with whipped cream. Again several colors may be used for presentation.
WHIPPED GELATIN is made by preparing the mixture, cooling and chilling. When partially set but not quite firm, beat with a rotary beater until very light. Put into a mold and chill.
GELATIN FRUITS When the mixture is partially set but not firm fold in sliced or diced fresh or canned drained fruits. If the fruits are added before it is partially congealed, the canned fruits will sink to the bottom and the fresh fruits will float to the top.
GELATIN SPONGES Prepare the mixture and when it begins to congeal fold beaten egg whites into it in the following proportions: 3 egg whites to 1 ¾ cups to 2 cups liquid or 5 egg whites to 3 ½ to 4 cups of liquid. Beat the mixture until it holds its shape. Put in a mold and chill completely.
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