Jel-it-in Tips

Queen Jel-it-in is a great vegan and vegetarian alternative to gelatine, although your recipe may need a little modifying to use it. Here are a few tips to get you started!

Jel-it-in Tips

TIP – Adjust your recipe: Queen Jel-it-in vegetarian gelling power is a gelatine alternative, but not an exact replacement. Keep in mind you might need to adjust your recipe to use it.

TIP – Jellies are best: Jel-it-in works best in recipes such as jellies, panna cotta and ‘set’ desserts. It is not suitable for making marshmallows or jam and requires additional steps for preparation in cheesecakes.

TIP – Acidic recipes: Jel-it-in is less effective in acidic liquids, like fruit juices such as orange or lemon. For best results use two sachets.

TIP – Lumpiness: Heated Jel-it-in mixture will begin to set as soon as it starts to cool down. To prevent unpleasant clumping and if possible, warm the other ingredients it is to be mixed with, then gradually add the ingredients to the hot Jel-it-in mixture. If lumpy, try blending with a stick blender or food processor.

TIP – Follow the method exactly: To prepare Jel-it-in, dissolve each sachet in 200ml of cold liquid,such as water or low fat milk before blending with your other ingredients. Jel-it-in will not work without heat – each sachet must be dissolved in cold liquid, and then heated to boiling point.

TIP – High fat recipes: Jel-it-in will set very firm in high fat recipes, try replacing some of the ingredients in your recipes with low fat alternatives.

 

  • Shameel Reddy

    I want to make a cheesecake without gelatine or eggs. Please suggest a recipe

    • Hayley

      Just don’t use it – I never have, baked or refrigerated and they work every time.

      • Shameel Reddy

        Will you be able to share your recipe. I am not good with baking but want to have a homebaked cheesecake

        • Hayley

          For a white chocolate cheesecake that goes straight in the fridge:
          Base:
          100grams of melted unsalted butter
          1x paket of granita biscuits or sweet plain biscuits, crushed into crumbs

          Filling:
          200grams white chocolate, melted
          500grams philadelphia cream cheese softened
          1/2 cup caster sugar
          1/2 cup thickened cream
          1 tsp vanilla essence

          Combine melted butter and biscuits and press down firmly into a 20cm round cake springform tin.
          Combine all filling ingredients in a food processor if you have one, or beat until thoroughly combined, at least for a couple of minutes.
          Pour on top of base and put in fridge for at least 4 hours. You can’t go wrong with this one and it tastes delicious.

          • Shameel Reddy

            Thanks, I am not a good cook but I enjoy food. Will try this one