Gelatin molds are often used to make desserts.
Gelatin molds are molds that are designed to be used with gelatin, gelatin, and other jellies to produce a variety of goodies and desserts. They range from simple ring molds to fun molds in shapes like brains, hearts or flowers, with varying levels of detail. In addition to being used to mold jellies, gelatin molds can also serve as molds for cakes and molds for timbales and other molded foods. Most kitchenware stores sell a variety of gelatin molds for cooks, ranging from individual molds to large molds designed for parties.
Aspic must be cooled in a mold so that it can take on a certain shape.
Jams, 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 pasty liquid that is poured into a mold, cooled, and allowed to harden. Once hardened, the food is firm, though slightly unstable. Modeling gelatin can be carried out with any simple liquid such as water, juice or soup broth, and it is also possible to insert inclusions into the mixture such as fruit, pieces of meat, cheese and so on.
Since gelled foods are soupy before they have a chance to harden, a mold is needed to shape the gelatin to hold the mixture in place as it sets. Molds are also used to make gelled foods more visually interesting, with foods classically presented on a tray so people can clearly discern the shape. Some people also use gelatin molds for educational projects with young children.
Metal, plastic and silicone can be used for gelatin molds. The mold is designed to be reused over and over again and is generally heat resistant, so heated mixtures can be poured into the mold without the worry of warping or melting the mold. Some also come with snap-on caps that inhibit a film from forming on the gelatin during hardening, keeping the texture smooth and uniform.
Normally, no lubrication is needed in a gelatin mold, as the internal mixture will tend to stick to itself. To unmold food that is in a pan, cooks place an upside-down serving dish on top of the pan, then quickly invert the pan and pan, allowing the food to slide onto the pan. Sometimes a strong tap may be necessary to encourage the gelatin to slide out of the mold and onto the plate.
It is essential to ensure that the gelled foods have completely hardened before being unmoulded. Foods that do not fully harden revert to a liquid state when inverted on a plate, destroying the bonds created by the gelling agent. Once the food has stopped, it will never harden, so premature removal of the mold can spoil a dish completely.