Gelatin is a dessert that has its origin in haute cuisine, although nowadays it has been losing its surprise effect. However, at NIUS we believe that it is time to recover this recipe because it is lightly sweet and very beneficial for health.
The homemade gelatin recipe is so simple and grateful that you will want to repeat it many times. It is a dessert that admits endless combinations and is also delicious and healthy. On the other hand, this will save you from buying jellies from the supermarket, which often contain excess sugars and sweeteners.
We tell you how to prepare a homemade fruit jelly and how to adapt it for vegan and vegetarian diets.
What types of gelatin exist
Gelatin is a product of animal origin, so it is not suitable for vegans or vegetarians. It is a very complete food due to its high protein and amino acid content.
However, there is also a thickener of vegetable origin called agar-agar. In this case, its high fiber content and practically zero caloric intake stand out. In addition, this gelatin from a type of algae has a gelling power almost ten times higher than gelatin of animal origin.
Thus, to make your homemade gelatin you can use both gelatin in leaves or powder and agar-agar. We tell you how to do it with all these products.
Ingredients
- For four persons:
- 6 sheets of gelatin.
- 300 milliliters of natural juice.
- Sweetener of your choice (approximately one teaspoon per serving).
You can also substitute gelatin sheets for powdered gelatin, keeping in mind that eight grams of gelatin sheets correspond to six grams of powdered gelatin.
If you make the vegan version, keep in mind that agar-agar has higher gelling power, so you will only need 2.5 grams per 300 milliliters of juice.
Step by Step
-
- Make 300 milliliters of homemade juice with the fruits of your choice. Keep in mind that there are fruits that do not curdle with animal gelatin, so you can use agar-agar or replace the homemade juice with a packaged one from the supermarket. These fruits are pineapple, mango, kiwi, figs, papaya, ginger, and guava.
- Hydrate the gelatin sheets in a container with plenty of water. Let them soak for five to ten minutes.
- Heat the fruit juice together with the sweetener in a saucepan. When it starts to boil, remove it from the heat.
- Drain the gelatin, add it to the saucepan and mix well until dissolved.
- Distribute the gelatin in the previously greased molds of your choice and store it in the fridge for a minimum of 12 hours.