STRAWBERRY JELLY

to top the cheesecake

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 STRAWBERRY JELLY TO TOP THE CHEESECAKE

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

Powdered gelatin 200 Bloom 5g 14%

Cold water 30 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

STRAWBERRY JUICE

Ingredients Total weight: ~ 330 g 100%

Sugar 30 g 9%
Strawberries 300 g 91%

1 Put fresh or frozen strawberries in a metal bowl and sprinkle the sugar on top to release the
juices faster.

2 Place the mixing bowl over a pan with boiling water and cover it with plastic wrap to keep the
steam inside. Reduce the heat to minimum and leave to cook for about 30-45 minutes.
Important thing is that the mixing bowl should not touch the boiling water.

3 Turn off the heat, remove plastic wrap and leave the strawberries for about 10 minutes to drain
into a clean bowl using a fine strainer. Do not press them to obtain clear juice.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 STRAWBERRY JELLY TO TOP THE CHEESECAKE

STRAWBERRY JELLY

Ingrеdients Total weight: ~ 140 g 100%

Sugar 10 g 7%
Strawberry juice 100 g 71%
Gelatin mass 30 g 21%

1 Put the sugar in a saucepan, add the gelatin mass and a bit of the strawberry juice (about 15-20 g)
just to dissolve the sugar in. Start heating everything until sugar dissolves and gelatin melts. Do not
mix these ingredients too much to prevent gelatin from foaming. Just swirl the saucepan and use
the lowest heat possible.

2 Then remove the saucepan from the heat and pour it into the rest of the strawberry juice at room
temperature. Mix gently with a spatula and transfer into a small jug for convenient pouring.

3 Pour around 90-100 g of strawberry jelly on top of the completely cooled cheesecake.

4 Place it in the fridge for 30 minutes to set completely. Do not freeze the cheesecake with a jelly
layer.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva