This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
434 K 3.5/5 (157 reviews)
7 min.
Easy
0.20 €
2 g
2 IngredientsLast modified on: July 9th 2018
1 sheet 
Times for this recipe
Preparation: 2 min.
Resting: 5 min.
All in all: 7 min.
Step by step recipe
Stage 1 - ⌛ 5 min.
Put your gelatin in cold water for 5 minutes to soften it.
Stage 2 - ⌛ 1 min.
After this time gelatine is soft. Squeeze it in your hand to remove most of the water.
Stage 3 - ⌛ 1 min.
Finish drying it by placing it on a cloth and pressing down.
The gelatine is now ready to be used in your recipe, and therefore to be incorporated into a preparation just warm enough, i.e. above 40°C or 104°F.
The gelatine is now ready to be used in your recipe, and therefore to be incorporated into a preparation just warm enough, i.e. above 40°C or 104°F.
Keeping: To use right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 0 | 0 | 3 RDI=0 % | 20 RDI: 0 % |
| Per 100 g | 50 RDI=20 % | 0 | 0 | 180 RDI=9 % | 770 RDI: 9 % |
How much will it cost?
- For 2 g : 0.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Gelatin
Like these other recipes: Diplomat cream, Individual charlottes with morello cherries, Frozen nougat, Lime meringue tart, Pistachio panna cotta with custard, ... See them all 29
Water
Like these other recipes: Hummus, Mustard baps, Sesame fried scampi, Morel risotto with Vin Jaune and Mont d'Or, Chicken pie, ... See them all 139
Other recipes you may also like
Ham "friand" pie
A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce. September 8th 2018104 K4.2 1 hour 5 min.
Baby spinach salad
It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs. June 12th 2019103 K 45 min.
Red mixed pickle
This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich. This red version gets its name from beetroot and red cabbage, which eventually colour everything else in the jar. April 29th 202061 K 1 hour 30 min.
Mushroom tart
Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base. May 10th 202344 K 55 min.
Kumquat compote
Here's how to make a kumquat compote that's low in sugar but high in flavor, for use in pastries, or simply on top of cottage cheese or yogurt. January 22th 202520 K 12 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.