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.
208,2173.5/5 for 63 ratings
Grade this recipe: Last modified on: July 9th 2018
For 2 g, you will need:
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 2 min. | 5 min. | 7 min. |
Keeping:
To use right now.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.
Gelatin is now ready to be added to your recipe, and so add to a mixture at least 100°F or 40°C.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4 Kcal or 17 Kj | 1 gr | 0 gr | 0 gr |
| 0 % | <1 % | 0 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 184 Kcal or 770 Kj | 46 gr | 0 gr | 0 gr |
| 9 % | 18 % | 0 % | 0 % |
How much will it cost?
- For 2 g : 0.16 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Two-coloured chocolate-orange tart, Little vanilla, clementine and chestnut verrines, Blackberry and almond fondant tart, St Tropez tart, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Citrus crunch, Puff or flaky pastry (pâte feuilletée), Provençal braised carrots, Seeded loaf, Nachos, ... All |
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