gelatinrefrigerator
I have a pint of fruit juice, and some Gelatin. I want to make a fruit jelly (gelatin dessert) for after dinner, which will be in 8 hours.
Living in the city with a vegetable shop around the corner, I do not have a refrigerator. It is however cold and rainy, and from experience, 6-7 hours on the windowsill will cause it to gel almost perfectly.
Are there any additional, simple tricks I can use to lower the temperature in the bowl by a few degrees more? I will be using a relatively flat bowl.
You might also want to use a higher quality gelatin, like the one used for gelatin art. See this one: https://gelatinartmarket.com/products/gelatin-powder-280?variant=1455952961
According to Modernist Pantry and thanks to SAJ14SAJ:
You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling.
1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon [(15 ml)] powdered gelatin = 3 sheets leaf gelatin.
and so one sheet of leaf gelatin would correspond to ~1 teaspoon (5 ml) of powdered gelatin.
and a bit extra info from Modernist Cuisine
Gelatins are measured by what is called their Bloom strength (usually labeled as bronze, silver, gold, or platinum). Knox brand has a bloom strength of 225. If you are making a recipe (not just one of ours, but any recipe), be it a Jell-O wreath or a pâté, you can use a different Bloom strength than what the recipe calls for, but you’ll have to do a little math. You can convert the recipe to use whatever gelatin you have on hand if you know the weight (MA) and Bloom strength (BA).
For gelatin A, you can find the equivalent weight of gelatin B (MB) with a Bloom strength of BB by using the formula MB = MA × BA ÷ BB. For example, if a recipe calls for 2.6 g of Knox gelatin, you could use 3.7 g of silver gelatin, which has a Bloom strength of 160 (2.6 × 225 ÷ 160 = 3.7). To make a vegetarian panna cotta, we substitute 0.8 g agar and 0.65 g xanthan for the 4.3 g gelatin the recipe normally calls for.
Best Answer
I'd place a tray in my sink a slowly run water through it, then sit the jelly on top of the tray, such that the bottom half of the jelly mould is under water. The constant, gentle, flow of cold water will cool the jelly quickly.