What foods can cause jelly to fail to set: tips from Liza Hlinska
Jelly desserts
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.
Desserts with a gelatin base
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.
Pectin and agar-agar
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
Marshmallows and bird's milk for agar-agar
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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