The Magic Bus Trip

Jewel · Posted: Thu Feb 22, 2007 4:19 am Post subject: Simple Jelly / Custard

A cross between a custard & a jelly

2 Tablespoons Gelatine dissolved / melted in 1/2 cup boiling water

12 eggs (without shells LOL

) in a blender with vanilla & stevia to taste, whizz then add the gelatine / water

Pour into dish, set in fridge.

Foamy top, jelly bottom. Cinnamon & ginger add a nice flavour, cocoa was a bit disappointing.

Just realized that Americans probably have a different idea to me (in New Zealand), of what a jelly is. Jelly made with gelatine not jelly made with fruit & sugar Bonkers

Jewel

Heather · Posted: Thu Feb 22, 2007 10:36 pm Post subject:

This sounds neat! I don't own any gelatine though, I imagine it's a regular grocery store type item. What is gelatine made of? Carbs?
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Heather

Diane · Posted: Fri Feb 23, 2007 7:49 pm Post subject: made from skin

Yep It's true
gelatine is made from pig skin. All the fat is removed, then the skin is simmered(low heat) to remove the collegen, then filtered, dried and ground. Note when using geletine do not let it get too hot or the jelling properties are lost. Carb free, depends what you add to it.
My work sell tonns of skin to knox. Yup

Diane

Jewel · Posted: Fri Feb 23, 2007 9:44 pm Post subject:

Gelatine in New Zealand is made from beef hide. Zero fat, zero carb, some protein. Mine also has a preservative (but I'm not looking Roll Eyes

)

Also, I dither back & forth over the avidin / biotin issue in raw eggs. My understanding is that avidin can be disabled / damaged by immersing the whole egg in very hot tap water for 3-5 minutes (approx 60deg C if I recall correctly).

Also, I understand that blending the eggs damages the protein too.

I still assume that pasteurizing the egg in hot water and whizzing it is less damaging than cooking it Bonkers

Jewel