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.
437 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: Clementine Creamy, Panna cotta, Plum and almond panna cotta, European glass, Pistachio panna cotta with custard, ... See them all 29
Water
Like these other recipes: Dandelion flower jelly, Special small breads, Poaching syrup, Ciabatta, Turnip top soup, ... See them all 141
Other recipes you may also like
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 202345 K 55 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.42 M3.5 1 hour 9 min.
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour. What's more, everything can be prepared in advance. [Translator's note: I have called these "chips" (the British English term, not to be confused with flat round "crisps", being what Americans understand... December 30th 2019454 K5 1 hour 50 min.
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork. November 6th 2011182 K5 4 hours 45 min.
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work. September 7th 2018239 K 134.2 6 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.