How to use gelatin


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.
250,0313.5/5 for 72 ratings
Grade this recipe:

Last modified on: July 9th 2018

For 2 g, you will need:

Change these quantities to make: 1 g 2 g 4 g 6 g

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
2 min.5 min.7 min.

Step by step recipe


Stage 1 - 5 min.
How to use gelatin : Photo of step #1
Put your gelatin in cold water for 5 minutes to soften it.

Stage 2 - 1 min.
How to use gelatin : Photo of step #2
After this time gelatine is soft. Squeeze it in your hand to remove most of the water.

Stage 3 - 1 min.
How to use gelatin : Photo of step #3
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4 Kcal or 17 Kj1 gr0 gr0 gr
0 %<1 %0 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
184 Kcal or 770 Kj46 gr0 gr0 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Apricot blancmange, Pistachio panna cotta with custard, Pear charlotte, Bounty-style tart for Alison, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Quince and apple compote, Langoustine gratin, Creamy risotto with diced vegetables and flax seeds, Paella, Vegetable stock, ... All

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