1,489 easy and fully explained recipes, with +66K photos and 78 videos

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 €

4 g

2 Ingredients

Last modified on: July 9^th 2018

For this recipe: I want to make it (625×) I made it (471×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 g, you will need:

1 2 sheets 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	1 RDI=1 %	0	0	7 RDI=0 %	30 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 4 g : 0.35 €

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: Little vanilla, clementine and chestnut verrines, European glass, St Tropez tart, Plum and almond panna cotta, Pear charlotte, ... See them all 29

Water

Like these other recipes: Couscous, Chicken nems, Pitta bread, Potimarron (Japanese chestnut pumpkin) purée, Pumpkin (or potimarron) soup, ... See them all 135

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17^th 2011365 K4.3 1 hour 15 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.66 M 74.3 4 hours 40 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21^th 2011267 K3.9 50 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3^rd 20191.59 M 714.6 2 hours 40 min.

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23^th 2022459 K 25 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.