Knox unflavored gelatine

I asked my mom to buy me 3 boxes of Knox gelatine for my desserts. She arrived with 3 huge boxes containing 32 each! What I had in my were the usual 4 in a box..


Now what to do with those? I know they won't expire soon but having 96 pouches in my cupboard makes me want to use them at least once a week.


Any savory and dessert recipes to share?

Marshmallows


1 ½ cup sugar

½ cup water

4 tsp gelatine

½ cup hot water

1 tsp vanilla essence

food colouring (optional)


Mix sugar and water together. In a separate bowl, add gelatine to hot water. Stir until all the gelatine is dissolved. While still hot, add to the sugar mixture and beat until thick and white (approximately 10 minutes). Add vanilla essence and a few drops of food colouring if desired. Put into slice tray and allow to set. Cut into squares. Roll in cornflour or coconut.

Kraft has some on its website (the sangria one sounds lovely!).

http://www.kraftfoods.com/knox/


You can also make panna cotta, pork pies, game pies, etc. There are some recipes on gelatine.org but that part seems to be down. But check out the Specials page (http://www.gelatine.org/en/kitchen/specials/164.htm) as there are recipes there, such as:


Salomon and prawn terrine

Developed by Jill Cox


Ingredients: (serves 6)


225g fresh salmon fillet

fish stock for poaching

50g best peeled prawns

300ml thick mayonnaise

juice of half a lemon

4 gelatine leaves (alternatively 6g gelatine powder)

3 medium tomatoes, peeled, seeded and diced

4 spring onions, trimmed thinly sliced and blanched

1 tbsp finely chopped fresh parsley

sea salt and freshly ground white pepper

lamb’s lettuce and salad to serve


Preparation:

First poach the salmon in just enough fish stock (or water) to cover for around 3 minutes, depending on thickness. Leave to cool in the poaching liquor. Drain, reserving 150ml stock. Skin salmon and break into large pieces. Reserve. Roughly chop prawns and reserve with salmon in the fridge.


Spoon mayonnaise and lemon juice into a bowl and beat smooth. Place gelatine leaves in enough cold water to cover and leave to soften - around 5 minutes. Remove from water and transfer to reserved stock and stir briskly to dissolve (alternatively prepare the gelatine powder following the package instructions). Leave to cool. Add to mayonnaise and stir.


Line a 600ml terrine or loaf tin with cling film. Pour in a 1cm layer of mayonnaise mix. Leave to set in the fridge. Scatter over half tomato dice, spring onion slices and parsley. Arrange salmon pieces along the length of the tin with chopped prawns. Season. Scatter with remaining tomato, spring onion and parsley. Cover with two thirds of remaining mayonnaise mixture. Tap terrine on worktop to make sure there are no air pockets. Finally pour over the rest of the mayonnaise mix and smooth top. Leave to set.


Pull up the clingfilm to unmould the terrine onto a platter. Serve in thick slices with a flourish of lambs lettuce and salad on the side.

Good idea with the terrine! Will look up more recipes, thanks Claire!