1,447 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.

401K 3.5/5 based on 155 reviews

Last modified on: July 9^th 2018

Keywords for this recipe:

For 2 g, you will need:

1 1 sheet gelatin
2 water
Total weight: 2 grams

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 on a cloth, by pressing on it.

Gelatin is now ready to be added to your recipe, and so add to a mixture at least 100°F or 40°C.

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 0 %	20 0 %
Per 100 g	50 20 %	0	0	180 9 %	770 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 : 0.16 €

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: Thin tomato jelly and avocado tart, Little vanilla, clementine and chestnut verrines, Apricot blancmange, Lime crémeux, Bounty-style tart for Alison, ... See them all 29

Water

Like these other recipes: Soup Cornouaillaise, Quick orange marmalade, Quick courgette soup with cheese, Steak burger topped with egg, Aperitif rolls, ... See them all 131

Other recipes you may also like

You should not add raisins to recipes dry

Used straight from the packet raisins are too dry and hard.
February 21^th 2011254K4.1 36 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8^th 20172.4M 14.8 1 hour 13 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 20192.1M 23.7 7 hours 54 min.

Bechamel sauce

Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13^th 2024420K4.3 18 min.

How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6^th 2010422K3.3 34 min.

News list of cooking-ez.com

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