Gelatin Bundt Cake Pan Desserts

One of the most important ingredients used in making Gelatin Desserts is Gelatin. The raw form is used as a flavored powder or concentrated gelatinous solid. Few of the popular brands are Jell-O and Knox from Kraft Foods in North America, Hartley's and Bompas & Parr in the United Kingdom and Aeroplane Jelly in Australia.

Gelatin is a processed form of collagen, a protein derivated from animal sources. It has neither no flavor nor odor, and acts as a thickener, emulsifier and stabilizer in foods. Since high temperature reduces it's effect on foods, gelatin works best for chilled dishes.i

The nutritional value of gelatin has a high level of protein, but also includes mineral salts. There are no additives or preservatives added to natural gelatin.

Making Gelatin Desserts:

: Soak gelatin in about four times its amount of cold liquid for 5 minutes or until it is softened.

: Dissolve by pouring the boiling liquid over it or set the gelatin and cold liquid over boiling water to dissolve. - Add sugar to the hot mixture and stir until it is dissolved.

: Add fruit juice or other flavoring.

: Turn immediately into a wet mold, allow to cool and refrigerate.

: If a foamy jelly is needed, then before pouring the mixture into the mold, allow it to cool and harden, then beat with a wire - whisk before pouring it into the wet mold.

: If a fruit is to be used, then allow the jelly to begin to stiffen before adding it or it may be added in layers by allowing one layer of jelly to stiffen, adding a layer of fruit, pouring over this more of the jelly mixture that has been kept warm, and allowing this layer to stiffen before adding more fruit.

:1 tablespoon of gelatin will stiffen about 1 pint of liquid.