Mock-Beer Apple Jelly

This is a popular recipe that you can often find in Japanese cooking channels or blogs. A great way to trick your friends on April Fool's Day! Wait till you see your friend's face when you accidentally knock the glass over the table


Whisk that juice bubble ;)

Whisk that juice bubble ;)

Difficulty: Easy
Time: 20 min

 

Ingredients:
2 cups room temperature apple juice
10g (0.36oz) gelatin powder

 

Directions:

  1. Transfer 3 tbsp. of apple juice into a microwaveable bowl. Add gelatin powder and mix well. Cover and microwave for 30 seconds and mix well again.
  2. Put the rest of apple juice in a mixing bowl and add the mixture to the bowl. Place the bowl in a bowl of ice water and stirs constantly until it slightly thickens. (Takes about 6 minutes)
  3. Remove the bowl and whisk quickly for 15 to 20 seconds to make the foam. 
  4. Serve in glasses and cool in the fridge for about an hour before serving. If you are in a hurry, put the jelly in the freezer for about 10 minutes

Working with gelatin

Credit: the kitchn

  • Hydration In order for gelatin to work, the grains in the gelatin needs to be hydrated before adding into the recipes. Which is why in most gelatin related recipes, it is an important step to add water. In this recipe, water is replaced by apple juice, so the water won't dilute the flavor.
  • Work with Warm Base It is essential to make sure apple juice was in the room temperature at the beginning of the recipe because gelatin needs to add in the warm base. If gelatin is put into the cold mixture, it is likely to develop roping, which are the strings of gelatin made when the gelatin cooled too quickly. 
  • Base Needs to be Ready Before working with gelatin, you have to make sure the mixture you are going to add in is ready. If you heat up the gelatin too early, it mostly likely will form up while you are preparing the mixture. Even though gelatin can be softened again after you reheated, since gelatin won't be damaged and can make the recipe solidify again, but I recommend you to wait till the base is ready before preparing the gelatin so you won't have to go through an extra step.
  • Time, Temperature, and Concentration The longer your finished recipe sits, the more rubbery and solidified it gets. This is why Jello always tasted better on the first day than the fifth day. Cool temperatures make the gelatin stronger. If you are running late and you don't have time to let the recipe sit, stick them in the freezer for a few minutes. In addition, how much gelatin you use per cup of liquid affects how solid it becomes. (more gelatin makes it more solid)

Fun facts about gelatin:

  1. One tablespoon of gelatin will set two cups of liquid
  2. One package of powdered gelatin is roughly equal to one tablespoon
  3. Four sheets of gelatin equal one tablespoon of powder gelatin 
  4. if a recipe says to "bloom" the gelatin, that means to hydrate it in a small amount of water

 

What is your favorite jelly recipe?

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