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.
435 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: Clementine diplomat cream, Clementine Creamy, Blackberry and almond fondant tart, Coconut-vanilla cream for Elsa , Black Forest gateau, ... See them all 29
Water
Like these other recipes: Classic French white bread, Seeded loaf, Lemon tart, Apple compote with verbena, Sushi, ... See them all 141
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018442 K 24.3 45 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010400 K 154 50 min.
Italian hot chocolate
This delicious, custardy chocolate treat is made in minutes. A treat for kids (and big kids) to enjoy at teatime, or any other time. April 26th 2020186 K 10 min.
Grilled ham and bechamel sandwiches
Tartines topped with a generous layer of béchamel sauce, grilled ham cubes and baked au gratin. May 21th 202341 K 55 min.
Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color. July 30th 202347 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
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.