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.
132,3794.3/5 for 37 ratings
Last modified on: July 9th 2018
For 2 g, you will need:
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Start to finish |
|---|---|---|
| 2 min. | 5 min. | 7 min. |
Keeping:
To use right nowStep 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
How much will it cost?
- For 2 g : 0.02 €
Source
Home madeMore recipes?
This recipe uses (among others) | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Apricot blancmange, Pistachio panna cotta with custard, Little vanilla, clementine and chestnut verrines, Coconut-vanilla cream for Elsa , ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, Du Barry soup, Blackcurrant liqueur, Ciabatta, Yeast-based flaky dough (for croissants), ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.