to help you prepare jello gelatin recipes- this will help you understand the various thickened stages of jello gelatin....there are so many things you can do with it, cube it, whip, flake , fold, layer and add things to it...
1--CHILL UNTIL SLIGHTLY THICKENED: means consistency of unbeaten egg whites. Example: when you fold a creamy mixture or ingredient into gelatin, such as cream cheese or whipped topping, and when gelatin is to be whipped with ice bath.
2.--CHILL UNTIL THICKENED: means spoon drawn through gelatin leaves a definite impression.
Example: When you add fruit, vegetables or other solid ingredients to gelatin.
3.--SET BUT NOT FIRM: means gelatin sticks to finger when touched and mounds or moves to side when tilted.
Example: when you layer gelatin. This describes desired consistency of each layer of gelatin before addition of next layer.
4.-- FIRM: means gelatin does not mound or move when mold is tilted and does not stick to finger.
Example: when gelatin is to be unmolded.
Here is an idea for making one serving dessert...
Dissolve 1 3/4 tablespoon jello gelatin in
1/2 cup boiling water...
Stir to dissolve..chill til firm....