Jelly molds are used to create a variety of flavors and desserts, ranging from simple ring molds to fun shapes. They can also be used for cakes, pies, and other molded foods. Gelled foods are made by dissolving gelling agents and mixing them with water, broth, and other ingredients. Metal, plastic, and silicone can be used for jelly molds, and no lubrication is needed. It is important to ensure that gelled foods are fully set before unmolding.
Jelly molds are molds designed to be used with jello, aspic, and other jellies to produce a variety of flavors and desserts. These range from simple ring molds to fun loving molds in shapes like brains, hearts or flowers, with varying levels of detail. In addition to being used to shape jellies, jelly molds can also serve as cake pans and molds for pies and other molded foods. Most kitchen supply stores sell a range of jelly molds for cooks, ranging from single-serving shapes to large molds designed for parties.
Jellies, aspic, gelatin, and various other gelled foods are made by dissolving gelling agents and mixing them with water, broth, and other ingredients to create a oozing liquid that is poured into a mold, cooled, and allowed to settle. Once set, the food is firm, if slightly flaky. Jelly molding can be done with any simple liquid, such as water, juice, or soup stock, and it is also possible to put inclusions into the mix, such as fruit, chunks of meat, cheese, and so on.
Because gelled foods are threatening before they have a chance to form, a gelatin mold is needed to hold the concoction in place while it sets. Molds are also used to make frozen foods more visually interesting, with the food classically presented on a plate so people can clearly discern the shape. Some people also use jelly molds for educational projects with young children.
Metal, plastic and silicone can be used for jelly molds. The mold is designed to be reused numerous times and is generally heat resistant, so that heated mixes can be poured into the mold without worrying about warping or melting it. Some even come with snap-on lids that inhibit the formation of a skin on the jelly as it sets, keeping the texture smooth and even.
Usually, no lubrication is needed in a gelatin mold, as the mixture inside will tend to stick to itself. To unmold foods that have settled in a mold, cooks place an inverted plate on top of the mold and then quickly invert the mold and plate, allowing the food to slide onto the plate. Sometimes, a sharp tap may be needed to encourage the gelatin to slide out of the mold and onto the plate.
It is vital to ensure that gelled foods are fully set before unmolding. Foods that haven’t fully set will revert to a liquid state when inverted on a plate, destroying the bonds created by the gelling agent. Once food is broken, it will never set, so premature unmolding can ruin a dish altogether.
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