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Tips and Tutorials

Want to bake like a pro? Here are a few of our favourite inside tips and tricks for creating professional cakes and sweets every single time!

Tips

Jel-It-In

Follow the method

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.

Jel-It-In

Avoiding lumps

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.

Jel-It-In

Adjusting recipes

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. 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. It is less effective in acidic liquids, like fruit juices such as orange or lemon. For best results use two sachets. Jel-it-in will set very firm in high fat recipes, try replacing some of the ingredients in your recipes with low fat alternatives.

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