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.
439 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: European glass, Blackberry and almond fondant tart, Apricot blancmange, Plum and almond panna cotta, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 29
Water
Like these other recipes: Sausage and mashed potatoes, Chicken nems, Quince and apple compote, Chocolate eclairs, Shortbread tart with sweet apricots and rosemary, ... See them all 141
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"... February 21th 2011427 K 24.3 1 hour 25 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016485 K4.4 7 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014833 K5 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.