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.
389K 154 3.5
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Last modified on: July 9th 2018

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For 4 g, you will need:

Change these quantities to make: 1 g 2 g 4 g 6 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
2 min.5 min.7 min.

Step by step recipe


Stage 1 - 5 min.
How to use gelatin
Put your gelatin in cold water for 5 minutes to soften it.

Stage 2 - 1 min.
How to use gelatin
After this time gelatine is soft. Squeeze it in your hand to remove most of the water.

Stage 3 - 1 min.
How to use gelatin
Finish drying it on a cloth, by pressing on it.

Gelatin is now ready to be added to your recipe, and so add to a mixture at least 100°F or 40°C.
Keeping
To use right now.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
7 Kcal or 29 Kj2 gr0 gr0 gr
0 %1 %0 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
184 Kcal or 770 Kj46 gr0 gr0 gr
9 %18 %0 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 g : 0.33 €

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)
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Crunchy blackcurrant and mascarpone cream verrine, Two-coloured chocolate-orange tart, St Tropez tart, European glass, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Mixed seed grissini, Leavened bread, Mustard baps, Stewed plums, Ali Baba bread, ... All
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