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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.

415 K 3.5/5 (155 reviews)

7 min.

Easy

0.20 €

1 g

2 Ingredients

Last modified on: July 9^th 2018

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For 1 g, you will need:

1 ½ sheet gelatin
2 water

Change these quantities to make:

1 g 2 g 4 g 6 g

Change measures:

Metric

Metric weight Metric volumes

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.

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	1 RDI=0 %	8 RDI: 0 %
Per 100 g	50 RDI=20 %	0	0	180 RDI=9 %	770 RDI: 9 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 1 g : 0.10 €

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: Black Forest gateau, Individual charlottes with morello cherries, Apricot blancmange, Frozen nougat, Clementine diplomat cream, ... See them all 29

Water

Like these other recipes: Couscous, Du Barry soup, Franche-Comté sticks, Raisin breads (pains aux raisins), "Buttonhole" quail eggs, ... See them all 135

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