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Unflavored Gelatin: Envelopes/tsp ratio to liquid.?
I purchased a store brand of unflavored gelatin, thinking the amount of gelatin to liquid for soft to firmer molding would be there, and I only got recipes. I am wanting to make Egg Nog "jello". How many envelopes to what amount of liquid, and would it mold better if after softening, I "cook" it in hot liquid?
Can you help?
I am not using a recipe, I am curious on amount of liquid to amount of gelatin ratios for soft to firm gelatin.
2 Answers
- The Unknown ChefLv 71 decade agoFavorite Answer
If you do this, heat some milk and sugar, and use this as the hot liquid, and the egg nog as your cold liquid like the cold water, as the egg nog will curdle if you over heat it.
1envelope of unflavoured gelatin equals 1 teaspoon and will set 2-3 cups of liquid total, soften the gelatin in cold water about 1/4 cup, then add it to the warmish milk and sugar based, I add some nutmeg, cinnamon and vanilla, even a bit of booze, then temper it with the egg nog, I use this when I make egg nog and mincemeat ice cream. So 1 quart of egg nog you need 1 3/4 cups of milk, 1/2 cup of sugar heated to the scald, then soften 2 envelopes of gelatin, and when the milk mix has sat for 5 minutes off the heat, add the gelatin, give it 10 more minutes to cool and then stir in the egg nog, then pour into your cups, mold or glasses.
- DoreensKitchenLv 51 decade ago
i wish you could be more specific with what ever recipes you're using :-(
i googled eggnog jello and read thru like ten recipes, and they all called for lemon jello.
can you elaborate more on what your recipe says to do?
