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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.

166,6413.5/5 for 55 ratings

Grade this recipe:

Last modified on: July 9^th 2018

For 2 g, you will need:

1 1 sheet gelatin
2 water
Total weight: 2 grams

Change those ingredients for: 1 g 2 g 4 g 6 g

Change measures: Metric

Metric weight Metric volumes

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 2 g : 0.16 €

Note : These prices are only approximate

Change currency:

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: Frozen Nougat, Little vanilla, clementine and chestnut verrines, Apricot blancmange, Pistachio panna cotta with custard, Avocado and smoked salmon terrine , ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Quick chicken curry, Vegetable stock, Poaching syrup, Classic French white bread, Mixed seed grissini, ... All

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