Gelatin Salad

Gelatin Salad are those usually prepared with artificial color and flavour. Note that most professional cook prefer the unflavoured gelatine relying on the natural juice of fruits and other ingredients used.

Guidelines in Preparing Gelatin Salad:

• Gelatin and liquid should have a good proportion. Too much gelatine will make it stiff, too little gelatine will not form once unmold.
• Stir and dissolve the unflavored gelatin in a cold liquid to avoid lumping or grouping into chunks. Let it stand for 5 minutes to absorb water. Then add hot liquid and stir, or heat it until dissolve.
• Stir and dissolve sweetened flavoured gelatin into boiling water. It will not lump because of the sugar granules that held them apart.
• To quickly set or mold the gelatin, dissolve the gelatin to the half the volume of the liquid, and the other half to cold water to lower the temperature.
• Do not add raw pineapple and papaya because it contain enzyme that could liquefy or dissolve the gelatin.
• Canned fruits must be drained well because too much water could break down the gelatin.
• Add solid ingredients when gelatin is partially set or mold.
• To unmold or remove the firm gelatin in its molder,
  • Dip the small pointed knife in warm water and run the tip of the knife to the edge of the molded gelatin.
  • Mold can be dip into hot water for 1 to 2 seconds.
  • Moisten the tip of the fingers and gently pull the gelatin.
• Remember to refrigerate the gelatin salad until service time.

Basic Flavoured Gelatin with Fruit

Ingredients

20g flavoured gelatin powder mix

200 ml water, boiling

200 ml water or fruit juice, cold

200 gm fruits, well drained

Procedure:

1. Place the boiling water in a bowl.
2. Slowly pour the gelatin powder while stirring. Do this until the powder is dissolved.
3. Stir in the cold water or juice.
4. Let it cool for few seconds until thick and syrupy but not set.
5. Fold the fruit in the gelatine mixture. Folding means to slowly run the spoon around the side and on the bottom, then lift the mixture into the top again, to distribute the fruits evenly.
6. Pour the mixture into the mold.
7. Chill in the refrigerator until firm.
8. Remove the gelatine from the mold and serve.