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jellies mon amour! Fried eggs

ge the atina m am on Our !

Ragassi the g elatina is a world at par elo!

We went to this rim blo g of a lost na ch and really knows and we all wish we av ere as a friend! Dario called Bressanini

here is some information that Darius us on gelatine:

enzymes mangiagelatina

"enzymes eat eat"

If you read carefully 'label on the package of gelatine, you'll see that it is not possible to prepare gels with certain types of fresh fruit.

In particular, pineapple, papaya, kiwi and figs contain enzymes (known as proteolytic or protease ) that act by breaking the strands of jelly into many fragments, no longer able to create a stable three-dimensional structure. For this reason, if you want to prepare a jelly from fresh pineapple you must first deactivate these enzymes, for example by heating the juice you want to gel. The enzyme is denatured and you can then proceed to gel.

A slice of fresh kiwi gelatin	after 12 hours at room temperature

From the photos you can see the effect of a slice, just chopped, fresh kiwi lies on Jelly and left at room temperature for 12 hours. One can also exploit this property, for example in the preparation of the panna cotta: putting the pieces into the dessert of fresh pineapple or kiwi surrounding gelatin melts and creates an interesting contrast of texture.