List of recipes using Gelatin: 11 recipes (gluten free)

gelatin
[Avocado and smoked salmon terrine ]
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
51,3615/5 for 1 ratings 4 hours 7 min.
[Apricot blancmange]
Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
102,2854.4/5 for 8 ratings 3 hours 14 min.
[European glass]
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
70,1455/5 for 1 ratings 2 hours 29 min.
[Frozen Nougat]
Frozen Nougat
Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
80,9774.5/5 for 2 ratings 1 hour 28 min.
[Little vanilla, clementine and chestnut verrines]
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
59,435 15/5 for 1 ratings 25 min.
[Pistachio panna cotta with custard]
Pistachio panna cotta with custard
In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.
3,913 25/5 for 1 ratings 3 hours 12 min.
[Plum and almond panna cotta]
Plum and almond panna cotta
The combination of plums and almonds is always a winner. Here's a version that uses almonds to make a delicious panna cotta with a difference.
625 3 hours 25 min.
[Diplomat cream]
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
837 1 hour 47 min.
[Fruit crémeux]
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
8,5545/5 for 2 ratings 40 min.
[Panna cotta]
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
77,1454.3/5 for 9 ratings 25 min.
[How to use gelatin]
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
23,3404.8/5 for 18 ratings 7 min.

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