La gelatina es una proteína que se obtiene principalmente de los huesos de los animales. Posee aminoácidos y colágeno se le suele añadir azúcar y sabores de frutas que le aportan vitaminas y minerales.
Suele presentarse en polvo o en tabletas, listas para ser disueltas en líquidos calientes (si, no te extrañe hay recetas de grandes chefs que la llevan). Cuando la prepares, asegúrate que se ha disuelto completamente antes de ponerla a enfriar. Hay cientos de recetas con gelatina, seguro encontraras una que te guste.
Gelatine is a protein that is mainly obtained from the bones of animals. It possesses amino acids and collagen is often adding sugar and fruit flavors that give vitamins and minerals. According to a study by the University of Praga supported by the spanish group of studies in food and nutrition, regular consumption slows down the excesses of the cartilage and prevents osteoarthritis.
Has often been presented in powder, or tablet, ready to be dissolved in hot liquids (yes, do not be surprised there are recipes for great chefs that lead). When the prepara, make sure it has completely dissolved before putting it to cool. There are hundreds of recipes with jelly, sure you'll find one that you like.