patterns of eating often change with the seasons. The desserts that
are perfect in the middle of winter, somehow seem out of place during the
hot summer months. So what I often do on hot summer days is
make light and fruity gelatin based desserts. Take, for example,
this beautiful parfait which layers a ruby red raspberry jelly with a
strawberry Bavarian cream.
While both layers start with sweetened fruit purees, the raspberry jelly
just adds unflavored gelatin to a raspberry puree, while the strawberry
cream first adds buttermilk and cream to a strawberry puree and then sets this
mixture with unflavored gelatin.
The important thing to remember when making any layered gelatin dessert is
that each layer must be allowed to set before you add the next layer. This
keeps each layer separate and helps to prevent one layer from bleeding too
much into the
There are two types of gelatin that can be used,
unflavored powdered gelatin and leaf gelatin.
For practical purposes, though, I have used powdered gelatin as leaf
gelatin can be hard to find by in North America, save ordering it. Powdered unflavored gelatin is sold in the baking section of grocery
stores and is packaged in small boxes which hold four - 1/4 ounce (7 grams)
(one scant tablespoon) paper envelopes of
powdered gelatin. Unflavored gelatin is tiny granules that are tasteless, colorless, and
odorless. It is used as a thickening agent but only becomes active
when dissolved in hot water. To use gelatin you first need to
sprinkle it over a cold liquid so the gelatin softens, swells and becomes
spongy. The softened gelatin then needs to be warmed so the granules
completely dissolve and the proteins become activated. To check to
see if the gelatin has completely dissolved, dip a spoon into the gelatin
and check to see that all the crystals have melted.
Continue to the
Strawberry Creams recipe page.......
Let's get baking!