List of recipes using Gelatin: 16 recipes (gluten free)

List of recipes using 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.
169K5 4 hours 7 min. April 10th 2011
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.
299K4 3 hours 14 min. August 23th 2011
Crunchy blackcurrant and mascarpone cream verrine
Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
6,281 24 min. October 11th 2023
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...
221K5 2 hours 29 min. August 15th 2010
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.
265K4.5 1 hour 28 min. February 21th 2011
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.
172K 13.5 25 min. December 11th 2022
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.
37K 25 3 hours 12 min. February 18th 2018
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.
35K 3 hours 25 min. October 20th 2019
Bavaroise cream
Bavaroise cream
A "bavaroise" is made with custard, set with gelatin after cooking, and with whipped cream added once it has cooled. This makes a delicious, smooth cream that can be used to create many different desserts.
16K 40 min. May 8th 2022
Clementine Creamy
Clementine Creamy
A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.
14K2 2 hours 36 min. January 18th 2023
Clementine diplomat cream
Clementine diplomat cream
Diplomat cream, as delicious as ever, in a double clementine-flavoured version. It can be used in lots of desserts and pastries.
28K 28 min. February 13th 2022
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...
56K 1 hour 47 min. October 30th 2019
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...
159K2.5 40 min. September 12th 2020
Lime crémeux
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
56K 46 min. April 14th 2021
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.
336K4.3 25 min. February 21th 2011
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.
389K4.8 7 min. July 9th 2018

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