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How to use gelatin

Name: How to use gelatin
Prep time: 7 min
Total time: 7 min
Yield: 2 g
Cuisine: French
Ingredients: 1 sheet gelatin; water

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.

431 K 3.5/5 (157 reviews)

7 min.

Easy

0.20 €

2 g

2 Ingredients

Last modified on: July 9^th 2018

For 2 g, you will need:

1 1 sheet gelatin
2 water
Total weight: 2 grams

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	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: Black Forest gateau, Apricot blancmange, Little vanilla, clementine and chestnut verrines, Frozen nougat, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 29

Water

Like these other recipes: Green parsley tahini sauce, "Buttonhole" quail eggs, Rabbit civet "à la normande", Praline, Sorrel soup, ... See them all 138

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