What foods can cause jelly to fail to set: tips from Liza Hlinska

Jelly that does not set is a problem for many housewives. This is because you need to choose the right thickener for the right ingredients because ordinary gelatin is not suitable for everything. Therefore, to make a dish successful, you need to understand the correct use of ingredients.

Famous Ukrainian pastry chef Liza Hlinska shared a detailed description of the types of thickeners and their use on her Instagram page.

Gelatin

Should be used for cooking:

• Jellies (based on fruits, berries, citrus fruits, milk, and cream). But not suitable for pineapple, kiwi, and papaya.
• Panna cottas, cheesecakes without baking, and mousse.
• Some types of glaze.
• For creams: bavarois, diplomat, shibust.
• Marshmallows.
• Caramel for filling.

Agar agar is suitable for cooking:

• Marshmallows
• Bird's milk
• Marmalade
• Jellies, but the texture of such a dessert will be denser than that of gelatin desserts
• Fruit and berry fillings for custard cakes and macarons

Pectin

• Apple - for marmalade
• Citrus - for confiture

Pectin NH

• In berry and fruit fillings for mousse cakes, pastries, pasta, custard cakes
• For marmalade, jam and glaze
• Napage - gel for decoration
• Filling for sweets

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