Product Details: Unflavored gelatin allows you to create any number of
jiggly treats, limited only by your imagination. It has no flavor of its own and
contains no sugar, unlike the popular little boxes of supermarket gello, which
is mostly sugar with artificial flavors and colors added. Make natural fruit
gelatin with real fruit juice, savory aspics, whips, mousses, and more.
Basic Directions: Sprinkle 1 Tbls. gelatin over 1 cup hot liquid. Stir until gelatin
has dissolved. Stir in 1 cup cold liquid. Chill until set.
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Ingredients (default option): type A 250 bloom gelatin (made from pork skin). Packaged in a facility that also
handles wheat,
milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Ingredients (beef option): 275 bloom gelatin (made from beef). Packaged in a facility that also
handles wheat,
milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 14 gram serving.
Yield: 1 pound makes approx. (200) 1/2 cup servings of prepared gelatin. 1 Tablespoonful is the equivalent of 1 packet of commercial unflavored gelatin.
Volume: 1 cup ≈ 0.32 pounds / 1 pound ≈ approx. 3.09 cups
Country of Origin: USA
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
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Recipe: Natural Fruit Gelatin Dessert
No artificial colors or flavors here! Just good 'ole nature at its best.
1 Tbls. unflavored gelatin mix
1 cup fruit juice (any except pineapple or papaya)
1 cup chilled fruit juice (any except pineapple or papaya)
sweetener, optional (sugar, Splenda, honey, agave, etc.)
1 cup diced or cubed fresh fruit, optional
~ Heat 1 cup of fruit juice until very hot but not boiling.
~ Sprinkle gelatin mix over hot juice. Stir until gelatin has dissolved. Stir in chilled juice. Add sweetener, to taste, if desired.
~ Pour mixture into 4 individual serving dishes or 1 larger serving bowl. Chill.
~ If you want to add fruit pieces to the gelatin, wait until it has reached the consistency of egg whites before stirring in the fruit.
~ Chill until set, about 1 hour.
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Recipe: Rich Chocolate Mousse
Sinful, fluffy dessert is a classic!
1 1/2 cups cold milk
1 Tbls. unflavored gelatin mix
6 oz. semi-sweet chocolate chips
1 tsp. vanilla extract OR vanilla powder
8 oz. tub frozen whipped cream topping, thawed
~ Pour milk into a 2-quart saucepan. Sprinkle gelatin over the top and allow to rest for 1 minute.
~ Place saucepan over low heat and cook, stirring constantly, until gelatin has dissolved, about 3 minutes.
~ Stir chocolate chips into saucepan and continue cooking and stirring until chocolate has completely melted and mixture is blended.
~ Stir vanilla into saucepan and remove from heat.
~ Fill the sink with 2 inches of ice water. Place the saucepan in the sink and stir the contents until slightly thickened, about 3 minutes.
~ Scoop whipped cream topping into a large bowl; pour chocolate mixture from saucepan into bowl; gently fold together with a spatula.
~ Spoon mixture into 12 individual serving dishes or 1 larger serving bowl.
~ Refrigerate for 4 hours, or until set.
