How can I prevent the fruit in my gelatin salad from sinking to the bottom of the mold?!
Answers:
Here are some easy steps for you to take that will prevent the fruit from falling to the bottom !.!.!.!.!.!. = )
Sprinkle unflavored gelatin over a small amount of cold water taken from the recipe and let stand!. If using sheet gelatin, immerse sheets in cold water for a few minutes (don't use liquid from the recipe for sheet gelatin)!.
Heat half of the remaining liquid used in recipe to boiling and pour over either the softened unflavored gelatin or commercial powdered gelatin in a large bowl!. For sheet gelatin, pick up the soft mass and squeeze excess liquid from it and drop into hot liquid!.
Stir gently but thoroughly with a metal spoon until the gelatin is completely dissolved!. Make sure that you don't see any tiny particles of undissolved gelatin in the liquid!.
Add the other half of the recipe's liquid to the dissolved gelatin mixture and stir!. This half of the recipe's liquid should be cool!.
You can partially chill the gelatin if you are adding fruit, meats, or vegetables to the salad!. Place gelatin mixture in the refrigerator and let chill for about 1 hour, until the gelatin looks like thick unbeaten egg whites!. The added the fruit ingredients and then they will be evenly distributed throughout the finished salad!.
Rinse the salad mold with cold water!. Do not dry!. Pour in the gelatin mixture!. Cover and refrigerate at least four hours before unmolding!.
To unmold the salad, run the tip of a knife around the edge of the mold!. Invert the mold onto a dampened serving place!.
Dampen kitchen towels in hot water, wring out, and apply to outside of mold for 30-60 seconds!. Gently shake mold until gelatin slides out!. Repeat process if necessary!.
Return mold to refrigerator until serving time!.
Store the salad, covered, in the refrigerator!.
One warning !.!.!.!.!.!. Never use fresh or frozen pineapple, guava, figs, kiwifruit, or ginger root in molded gelatin salads!. They contain bromelin, an enzyme which will destroy the gelatin's protein bonds!. Canned versions of these products are fine - the heat used in the canning process has denatured the bromelin enzyme!.Www@FoodAQ@Com
Sprinkle unflavored gelatin over a small amount of cold water taken from the recipe and let stand!. If using sheet gelatin, immerse sheets in cold water for a few minutes (don't use liquid from the recipe for sheet gelatin)!.
Heat half of the remaining liquid used in recipe to boiling and pour over either the softened unflavored gelatin or commercial powdered gelatin in a large bowl!. For sheet gelatin, pick up the soft mass and squeeze excess liquid from it and drop into hot liquid!.
Stir gently but thoroughly with a metal spoon until the gelatin is completely dissolved!. Make sure that you don't see any tiny particles of undissolved gelatin in the liquid!.
Add the other half of the recipe's liquid to the dissolved gelatin mixture and stir!. This half of the recipe's liquid should be cool!.
You can partially chill the gelatin if you are adding fruit, meats, or vegetables to the salad!. Place gelatin mixture in the refrigerator and let chill for about 1 hour, until the gelatin looks like thick unbeaten egg whites!. The added the fruit ingredients and then they will be evenly distributed throughout the finished salad!.
Rinse the salad mold with cold water!. Do not dry!. Pour in the gelatin mixture!. Cover and refrigerate at least four hours before unmolding!.
To unmold the salad, run the tip of a knife around the edge of the mold!. Invert the mold onto a dampened serving place!.
Dampen kitchen towels in hot water, wring out, and apply to outside of mold for 30-60 seconds!. Gently shake mold until gelatin slides out!. Repeat process if necessary!.
Return mold to refrigerator until serving time!.
Store the salad, covered, in the refrigerator!.
One warning !.!.!.!.!.!. Never use fresh or frozen pineapple, guava, figs, kiwifruit, or ginger root in molded gelatin salads!. They contain bromelin, an enzyme which will destroy the gelatin's protein bonds!. Canned versions of these products are fine - the heat used in the canning process has denatured the bromelin enzyme!.Www@FoodAQ@Com
add the fruit a bit later, when the gelatin is firmer!. you can also put tooth pick and fruit in the bowl add plastic wrap over the top very tightly!. then pull the picks up until the fruit is no longer on the bottom!. Not always easy but it does work!.Www@FoodAQ@Com
Do half of it, and let it set in the fridge, then add the fruit and the rest of the jello!Www@FoodAQ@Com
All these answers are good!. I've been known to set my timer so I can check and add fruit when jello is getting firm, but not setWww@FoodAQ@Com
You need to wait longer before you add the fruit!.!.!.!.!.Adding it too soon will make it sinkWww@FoodAQ@Com
you need to wait till your gelatin is slightly thicken,Www@FoodAQ@Com