1,504 easy and fully explained recipes, with +66K photos and 78 videos

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.

418 K 3.5/5 (156 reviews)

7 min.

Easy

0.20 €

2 g

2 Ingredients

Last modified on: July 9^th 2018

For this recipe: I want to make it (720×) I made it (572×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 g, you will need:

1 1 sheet gelatin
2 water

Change these quantities to make:

1 g 2 g 4 g 6 g

Change measures:

Metric

Metric weight Metric volumes

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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: Coconut-vanilla cream for Elsa , Black Forest gateau, Crunchy blackcurrant and mascarpone cream verrine, Avocado and smoked salmon terrine , Corsican tarts, ... See them all 29

Water

Like these other recipes: Special small breads, Stewed plums, Kouign-amann, Paella, Chicken nems, ... See them all 136

Other recipes you may also like

Traditional nutty choc-chip cookies

A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
January 5^th 2020384 K4 1 hour 50 min.

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
October 3^rd 20192.09 M 23.7 7 hours 55 min.

Lobster Thermidor

In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
January 22^th 2012164 K 14.7 35 min.

Salmon and Spinach Gratin

This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
January 27^th 201668 K4.3 50 min.

Beetroot salad with cashew nuts

This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.
July 29^th 201851 K5 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.