2024-04-03
RASPBERRY GELATIN WREATH USING A MOLD
Detailed Recipe and Important Points
Gelatin Berries on the wreath are so similar to real ones!
Before we begin this article, let's conduct a little test! Carefully examine the photo of the raspberries below! Can you tell which one is real and which one is made using a mold?
To keep the suspense, I'll reveal the answer at the end of the article!
To keep the suspense, I'll reveal the answer at the end of the article!
Can you guess which raspberry is real: the one on the right or the one on the left?
If you're temporarily out of raspberries here’s the perfect solution!
Working with molds is a pleasure. They are soft, flexible, very elastic, yet strong and reliable. The berries come out easily and look just like the real ones.
The raspberry wreath turns out delicious, beautiful, and impeccably photogenic! The cost of making such a wreath is significantly lower than that of buying real raspberries. Plus, your time to assemble the wreath by sticking the berries together with chocolate.
This is an incredible saving of time and money.
We’re sharing with you a recipe for a very tasty raspberry marmalade, or more accurately, jelly. After all, marmalade is made with pectin, while jelly is made with gelatin.
We tested several recipes, but this one won our hearts 😄
First, you need to make a puree or use a store-bought one.
Ingredients:
Frozen raspberries — 300 g (10.5 oz)
Instructions:
The method is very simple. Thaw 300 grams (10.5 oz) of raspberries in any convenient way, blend them, and strain through a fine sieve to remove the seeds.
That's it, the puree is ready.
From 300 grams (10.5 oz) of frozen raspberries, we get about 200 grams (7 oz) of puree.
Frozen raspberries — 300 g (10.5 oz)
Instructions:
The method is very simple. Thaw 300 grams (10.5 oz) of raspberries in any convenient way, blend them, and strain through a fine sieve to remove the seeds.
That's it, the puree is ready.
From 300 grams (10.5 oz) of frozen raspberries, we get about 200 grams (7 oz) of puree.
Gelatin raspberries look very realistic.
Now, let's move on to making the raspberry wreath.
Recipe: "Raspberry Wreath Using a Mold"
Powdered gelatin 220 Bloom — 20 g (0.7 oz)
Ice cold water — 50 g (1.7 oz)
Raspberry puree — 200 g (7 oz)
Caster Sugar — 40 g (1.4 oz)
Professional cake makers usually use strengths of gelatin between 220-250 bloom. We use 220.
Pour the gelatin into ice cold water and let it swell for about 10 minutes. Transfer the raspberry puree to a saucepan, add the sugar, and place it over low heat. Stir constantly and bring it to a boil, but do not boil.
Remove the saucepan from the heat. Add the swollen gelatin and stir until it is completely dissolved.
Place the silicone mold on a tray. Fill it with the jelly mixture. Place it in the freezer to set for about 1 hour.
This amount is enough for one wreath without any leftovers.
The setting time depends on the power and temperature of the freezer. On average, it takes about 1 hour.
Checking if the wreath is ready is very simple. It easily separates from the mold and doesn't stain your hands.
Recipe: "Raspberry Wreath Using a Mold"
Powdered gelatin 220 Bloom — 20 g (0.7 oz)
Ice cold water — 50 g (1.7 oz)
Raspberry puree — 200 g (7 oz)
Caster Sugar — 40 g (1.4 oz)
Professional cake makers usually use strengths of gelatin between 220-250 bloom. We use 220.
Pour the gelatin into ice cold water and let it swell for about 10 minutes. Transfer the raspberry puree to a saucepan, add the sugar, and place it over low heat. Stir constantly and bring it to a boil, but do not boil.
Remove the saucepan from the heat. Add the swollen gelatin and stir until it is completely dissolved.
Place the silicone mold on a tray. Fill it with the jelly mixture. Place it in the freezer to set for about 1 hour.
This amount is enough for one wreath without any leftovers.
The setting time depends on the power and temperature of the freezer. On average, it takes about 1 hour.
Checking if the wreath is ready is very simple. It easily separates from the mold and doesn't stain your hands.
You can also use this recipe to make separate berries.
Separate Berries.
The jelly for individual berries is prepared using the same recipe.
How to Fill Molds for Individual Berries:
1. Fill an empty syringe without a needle or a pastry bag with the jelly mixture.
2. Then fill the molds.
Using a syringe is convenient because you don't need to wait for the jelly mixture to cool down. If using a pastry bag, allow the mixture to cool slightly so it doesn't burn your hands.
Cool the filled molds in the freezer.
You can reheat the remaining jelly mixture later and pour it into the molds again.
Storage:
- In an airtight container in the refrigerator — up to two weeks.
- In the freezer — up to one month.
Defrosting:
- Thaw strictly in the refrigerator!
The jelly for individual berries is prepared using the same recipe.
How to Fill Molds for Individual Berries:
1. Fill an empty syringe without a needle or a pastry bag with the jelly mixture.
2. Then fill the molds.
Using a syringe is convenient because you don't need to wait for the jelly mixture to cool down. If using a pastry bag, allow the mixture to cool slightly so it doesn't burn your hands.
Cool the filled molds in the freezer.
You can reheat the remaining jelly mixture later and pour it into the molds again.
Storage:
- In an airtight container in the refrigerator — up to two weeks.
- In the freezer — up to one month.
Defrosting:
- Thaw strictly in the refrigerator!
We tried making "marmalade" not only with gelatin but also with pectin, but we weren't very satisfied with the results.
Firstly, the pectin-based mixture is much thicker. It's difficult to pour the mixture evenly into the mold because it sets very quickly while it's still very hot. Each time you reheat it, it becomes even thicker, which isn't a problem with gelatin marmalade. Gelatin marmalade can even be reheated in the microwave to make it liquid again, but it's crucial not to overheat it so it doesn't lose its gelling properties.
Secondly, berries made with pectin are more moist and sticky. Gelatin-based berries have a firmer and more elastic consistency.
In both cases, the marmalade turns out very tasty. The pectin-based marmalade has a slightly brighter and richer taste. However, the inconvenience in working with it outweighs this advantage.
It's possible to make a wreath with pectin because the entire mixture can be poured into the mold at once. However, separating individual berries would be difficult because it sets very quickly!
Firstly, the pectin-based mixture is much thicker. It's difficult to pour the mixture evenly into the mold because it sets very quickly while it's still very hot. Each time you reheat it, it becomes even thicker, which isn't a problem with gelatin marmalade. Gelatin marmalade can even be reheated in the microwave to make it liquid again, but it's crucial not to overheat it so it doesn't lose its gelling properties.
Secondly, berries made with pectin are more moist and sticky. Gelatin-based berries have a firmer and more elastic consistency.
In both cases, the marmalade turns out very tasty. The pectin-based marmalade has a slightly brighter and richer taste. However, the inconvenience in working with it outweighs this advantage.
It's possible to make a wreath with pectin because the entire mixture can be poured into the mold at once. However, separating individual berries would be difficult because it sets very quickly!
I almost forgot! Let me tell you the answer to the test at the beginning of this article :)
Neither raspberry in the photos is real!
The raspberry on the right is made from puree where the berries were not boiled, preserving their bright and fresh raspberry color.
The raspberry on the left had its puree cooked slightly, causing it to boil a bit and resemble the color of raspberry jam or overripe raspberries. Store-bought puree usually results in raspberries of a similar color.
We wish you delicious and beautiful raspberries! Share your photos with us on social media :) We would love to see your results!
Neither raspberry in the photos is real!
The raspberry on the right is made from puree where the berries were not boiled, preserving their bright and fresh raspberry color.
The raspberry on the left had its puree cooked slightly, causing it to boil a bit and resemble the color of raspberry jam or overripe raspberries. Store-bought puree usually results in raspberries of a similar color.
We wish you delicious and beautiful raspberries! Share your photos with us on social media :) We would love to see your results!
For your reference, check out our video on our YouTube channel where we demonstrated the video recipe for such a wreath.