Aeroplane Jelly is a popular jelly dessert in Australia and New Zealand. Since you’re a recipes collector and interested in food and beverages, I’m happy to provide you with detailed information about it.
History:
Aeroplane Jelly was first introduced in Australia in 1927. It was created by Bert Appleroth, who was inspired by a trip to the United States. The name “Aeroplane Jelly” was chosen to evoke the excitement and novelty of aviation during that era.
Components:
The main components of Aeroplane Jelly are:
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Gelatin: Gelatin is the primary ingredient in jelly, giving it its characteristic texture. It is derived from collagen obtained from animal sources, like bones and skin. Modern versions may use vegetarian alternatives like agar-agar.
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Flavoring: Aeroplane Jelly comes in a variety of flavors, such as raspberry, strawberry, lime, and orange. These flavors are typically artificial and are used to give the jelly its taste.
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Sugar: Sugar is added to sweeten the jelly. The amount of sugar used can vary based on personal preference.
Preparation:
Here are the general steps to prepare Aeroplane Jelly:
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Dissolve Jelly Crystals: Empty the contents of the Aeroplane Jelly packet into a heatproof bowl. Add boiling water as per the instructions on the packet. Stir until the crystals are completely dissolved.
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Cool: Allow the jelly mixture to cool at room temperature for a while. You can speed up this process by placing it in the refrigerator for a shorter time.
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Set: Once the mixture has cooled, place it in the refrigerator and let it set for a few hours. The exact time required for it to set depends on the specific brand and type of jelly, but it usually takes a few hours.
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Serve: Once the jelly is set, you can cut it into cubes or shapes and serve it as a dessert.
Time Needed:
The time needed to prepare Aeroplane Jelly depends on the brand and the specific product you’re using. However, on average, it takes about 3-4 hours from start to finish, including the time for the jelly to set in the refrigerator.
So, there you have it! A detailed explanation of what Aeroplane Jelly is, its history, components, preparation steps, and the approximate time needed to prepare it. Enjoy making and indulging in this classic Australian treat!
Certainly, here are the nutrition facts and some health information for Aeroplane Jelly:
Nutrition Facts (Approximate Values per Serving):
- Calories: Varies by flavor but typically around 80 calories per serving.
- Total Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: Varies but generally low, around 10-30 milligrams per serving.
- Total Carbohydrates: Approximately 20 grams, mostly from sugars.
- Dietary Fiber: 0 grams
- Sugars: Typically high, around 15-18 grams per serving.
- Protein: 1 gram
Health Information:
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Low in Fat: Aeroplane Jelly is virtually fat-free, making it a low-fat dessert option.
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Low in Cholesterol: It contains no cholesterol, which is beneficial for heart health.
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Low in Sodium: The sodium content is relatively low, which is good for those watching their salt intake.
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High Sugar Content: Aeroplane Jelly is high in sugar, primarily from added sugars. While it can be a tasty treat, it’s essential to consume it in moderation, especially if you’re watching your sugar intake.
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Low in Protein and Fiber: It is not a significant source of protein or dietary fiber, so it’s not a substantial source of nutrients in those aspects.
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Gelatin Benefits: Gelatin, the primary ingredient in jelly, is a source of collagen. Some people believe it may have benefits for skin and joint health, but more research is needed to confirm these potential benefits.
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Hydration: Jelly is made with water, so it can contribute to your daily hydration. However, it’s not a substitute for drinking plain water.
Remember that the nutritional content can vary slightly depending on the specific flavor and preparation method, so it’s a good idea to check the packaging for the exact values for the flavor you’re using. While Aeroplane Jelly can be a fun and tasty dessert, it’s best enjoyed as an occasional treat due to its high sugar content.
