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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.
It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
439 K 3.5/5 (157 reviews)814653
Last 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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 46 g RDI=71 % | 0 g | 0 g | 184 kcal RDI=9 % | 770 kJ RDI=9 % |
| Whole recipe | 0 g | 0 g | 0 g | 3 kcal RDI=0 % | 15 kJ RDI=0 % |
How much will it cost?
For 2 g
0.20 €
Per How to use gelatin
0.10 €
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)
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