Could i use gelatine insted of jelly crystals?!
(see the link for the recepie)
http://www.masterchef.com.au/hazelnut-and-berry-%20fruit-flan.htm
I live in the UK, i dont know if they sell jelly crystals, so would gelatine be a good substitute? and would the flan set in time for the end of the lesson for me to take it out of the tin, to serve and perhaps cut a peice? or should i just leave the flan as it is and not cut it, as the jelly/ gelatine part wont have set by then? Infact could i use normal jelly, redy made cubed ones, and just add the water, would it set in time?
I was also thinking about placing the buscuit base in the freezer, insted of the ridge for about half the amount of time, to speed the process up, could i do that? or just stick to the fridge? or could i get away with not putting it in either at all, then i get a full hour of the flan in the fridge?
Thanks in advance! :)
Answers:
Best Answer - Chosen by Voters
You can buy Jelly crystals at Holland & Barrett's (Product #040017).
As for using gelatin, I would say yes as all you are doing with the jelly crystals is dissolving them and using it as a setting agent, which is the same as what gelatin does. However you need to note that most jelly crystals are flavoured and you would have to add the gelatin to flavoured liquid, but if your berry mix is sufficiently strong then this shouldn't be an issue.
Let us know how it goes, and enjoy your lesson and the flan.
You can speed set gelatin by using ice as part of the cold liquid.
I can not click on your link..so I can not see the recipe.
I think if you place the gelatin in the freezer you may risk getting crystals as the mixture freezes. If this happens you will not get a smooth texture.