Food gelatin (sheet) 17g
9 sheets
Ingredients and allergens
Food gelatin of porcine origin. Gelatin for human consumption
Gelatin is not suitable for vegetarians or vegans, as it is derived from animal sources.
Instructions for use
3 sheets of gelatine for 1/4 litre of preparation. Soak the leaves in cold water for about 5 to 10 minutes and drain. Add them to your hot but not boiling preparation, stirring until completely dissolved.
Step by step
- Hydrate in a cold liquid: such as juice or broth, in a small bowl. Let it sit for about 5 to 10 minutes until it becomes soft and spongy.
- Dissolve the Gelatin: Once bloomed, heat the mixture gently until the gelatin is completely dissolved. This can be done by placing the bowl over a pot of simmering water (double boiler method) or by microwaving it in short intervals, stirring in between, until fully dissolved.
- Incorporate into Recipes: Once dissolved, the gelatin mixture can be added to recipes. It’s important to work quickly, as gelatin starts to set as it cools. Mix it into the desired recipe, ensuring it is evenly distributed.
- Chill to Set: After incorporating gelatin into a recipe, it needs to be chilled to allow it to set properly. Depending on the recipe, this may involve refrigerating the mixture for several hours or overnight.
- Adjust Quantity: The amount of gelatin used can vary depending on the desired consistency and texture of the final dish. Follow the instructions in the recipe or refer to gelatin package instructions for guidance on how much to use.
- Experiment: Gelatin can be used to make a wide range of dishes, including desserts like mousses, puddings, panna cotta, and jellies, as well as savory dishes like aspics and terrines. Don’t be afraid to experiment with different recipes and flavor combinations to create delicious treats.