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Gelatine
Get to grips with jelly with our guide to setting agents
Jellies and mousses need gelatine – or something similar – to make them set. Choose from these types… Leaf gelatine comes in clear, fat sheets. To use, soak them in cold water in a bowl for 10 minutes, then put the bowl over a pan of simmering water. Once it’s dissolved, add to the other ingredients to be set. You don’t always have to use water to dissolve gelatine – milk, fruit juice and other liquids will work too. Gelatine powder is made from gelatine
COOL IDEAS
Ice cubes are great for summer drinks, but you can freeze so much more than just plain water. Try making cubes of tonic water or fruit juice – ideal for cocktails. Freeze leftover wine or stock, too, ready to add to sauces. Or try chopped herbs frozen in oil to add extra favour to risottos and frittatas. Asda ice-cube trays, £1 (2-pack)
that’s been dried and ground into powder. Sprinkle over a bowl of cold water and leave for 10 minutes to soak and swell. Stand the bowl in hot water to dissolve, then add the gelatine mix to your recipe. Vegetarian gel is made from agar, a type of algae, and is a good alternative to normal gelatine, which contains animal products. Mix the gel with cold water, add to a pan with the ingredients you want to set, and heat. For jelly ideas, see p68
Cooks’ tips Insider advice and food tips to make your summer cooking a success
TIME SAVER Peeling fresh root ginger can be really fddly if you use a knife or vegetable peeler, and it takes ages. To make it easier – and avoid removing too much of the juicy, favour-packed fesh with the peelings – use a teaspoon to scrape the skin of in strips. Then chop or grate the root ginger straight into your cooking. Simple!
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Leftover fresh ginger? Freeze it – grated, chopped or whole – and it’ll stay fresh for up to six months.