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.
427 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: Apricot blancmange, Corsican tarts, Panna cotta, European glass, Crunchy blackcurrant and mascarpone cream verrine, ... See them all 29
Water
Like these other recipes: Chicken nems, Nachos, How to fry eggs well, Yeast-based flaky dough (for croissants), Quick orange marmalade, ... See them all 137
Other recipes you may also like
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with cream. We just need water and... September 25th 2013188 K5 15 min.
Seeded loaf
This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame...). Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch. October 24th 2017172 K3.8 4 hours 30 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011300 K4.7 55 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake. March 10th 2015260 K4.3 2 hours 20 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024294 K4.5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
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.