Go beyond the jiggle with gelatin in no-bake dessert
Product branding by food manufacturers generates a very powerful influence on consumers. This specialized marketing process works by associating an ingredient or product with the good food memories stored in your brain and on your taste buds.
Hear the word "gelatin" and most likely your thoughts turn to Jell-O. This association offers the best example of successful branding; the ingredient gelatin has become known as the commercial product, Jell-O.
Unfortunately, the secrets behind gelatin have been over shadowed by the branding process. While Jell-O may be the well-known attraction, without the power of gelatin, Jell-O would be nothing more than a shapeless puddle of sugar water.
Gelatin is one of the old workhorses in the culinary world. Made from a collagen, a natural animal protein, gelatin packs powerful stabilizing and thickening properties. As a granular powder, gelatin can be purchased separately or mixed into a brand product such as Jell-O.
Prior to the Civil War, making gelatin was an arduous and time-consuming task. Modern manufacturing has condensed the schedule, but the process remains the same.
Animal bones and connective tissues are ground and treated with a strong acid to soften the meat and release proteins. The mixture is boiled and the gelatin forms upon cooling. The set gelatin can be cut into sheets or ground into a fine powder.
What makes gelatin such a versatile ingredient for bakers is the incredible volume of thickening power condensed into a small amount of powder. Dissolving gelatin into a hot liquid unleashes the thickening agent and looses the protein bonds. Adding cold water and chilling the mixture resets the gelatin into a form of your choice.
For the best no-bake desserts this summer, look past colorful Jell-O boxes and pick up a small package of unflavored gelatin. Offering only it's thicken ability, unflavored gelatin allows you to control the amount of sugar and flavorings in no-bake desserts.
While touting the power of unflavored gelatin, I also acknowledge its "rubbery" reputation. To avert textural disaster in today's no-bake cheesecake recipe, I set out to rein in the gelatin's powerful protein bonds.
First, most no-bake recipes that use unflavored gelatin as the bonding agent call for too much gelatin. One ΒΌ-ounce package firms this cheesecake base without compromising the creamy texture.
Don't be put off by the substitution of heated orange juice for the boiling water to dissolve the gelatin. The acid in the juice gently loosens the protein bonds in the gelatin and offers a mild background citrus flavor.
Finishing the batter by stirring in sour cream lightens the cheesecake base and boosts the tangy notes of cream cheese. Vanilla extract smoothes the zesty citrus edge.
For a grand finale, top Summer Cheesecake with fresh ripe fruit; it's a no-bake dessert you'll want to save room for.
Summer cheesecake
#190; cup orange juice
1 envelope unflavored gelatin, #188; ounce package
#189; cup granulated sugar
2 packages (8 ounces each) cream cheese, softened
2 teaspoons vanilla extract
#189; cup sour cream, at room temperature
1 graham cracker pie crust, 8-inches
2 cups fruit topping; cherry, strawberry, blueberry or peach
In small heat-proof bowl, heat orange juice until boiling. Set aside.
In medium heat proof bowl, whisk together gelatin and sugar. Add hot orange juice and whisk gently until dissolved. Set aside to cool.
In large mixing bowl, beat cream cheese 30 seconds on medium speed until smooth. Add vanilla and beat 1 minute on medium speed. Scrape bowl well.
Add #189; cup orange juice mixture to cream cheese. Beat on low speed 30 seconds. Scrape bowl well. Add another #189; cup orange juice mixture and repeat. Mix in remaining orange juice mixture and beat on low speed 30 seconds.
Gently stir in sour cream until blended. Pour mixture into graham cracker pie shell. Cover and chill 3 hours until set. Top with desired fruit.
To serve: Allow cheesecake to sit at room temperature for 15 minutes before slicing and serving. Keep refrigerated.
Serves eight.
Baker's hint: Low fat cream cheese and sour cream can be substituted for the regular variety. For best texture, do not use non-fat cream cheese.
Nutrition values per serving without fruit: 479 calories, 30 g fat (16 g saturated fat), 46 g carbohydrates, trace amount fiber, 7 g protein, 69 mg cholesterol, 373 mg sodium.