Sagot :

Taeberryvvidn

ANSWER:

1.Don’t overdo the gelatin.

  • Use 1 generous teaspoon gelatin powder per cup of liquid, more or less. The amount you use depends on how gelled you like your gelatin.

2.Thoroughly dissolve the gelatin.

  • Sprinkle it over a cool liquid and let it “bloom,” or soften, for several minutes before heating to dissolve the gelatin. Be sure the gelatin dissolves completely or the finished texture won’t be smooth.

3.Chill partially before adding any fruit.

  • Let the gelatin chill until it’s thickened to the consistency of unbeaten egg whites, and then stir in the fruit. Otherwise, the fruit may sink or float.

--taeberryvv

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