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Gelatine

Gelatine

What is Gelatine?

Gelatine is made from the bones of animals and is used as a setting agent for sweet or savoury jellies, mousses, cheesecakes and desserts.

What is Leaf Gelatine?

These little sheets of superior quality gelatine look almost like thin rectangles of glass and give a smoother, melt in the mouth quality. Sheets very in size and setting capacity so always check the instructions. Soak sheets of leaf gelatine in cold water for a couple of minutes until softened, squeeze to remove excess water, then place in a small pan over a very low heat and dissolve gently or stir into hot liquids to dissolve it.

How do I use Gelatine?

Do not boil gelatine or it will loose it’s setting point.

Add the gelatine to your recipe slowly, pouring it in a thin stream and stirring well. It is best to add gelatine to mixtures that are at room temperature or warm, if adding it to very cold mixtures it may set very quickly into little ribbons. If this happens, warm the mixture slightly until the gelatine dissolves, or strain the mixture to remove the gelatine, although setting may be impaired. If adding gelatine to hot mixtures it will dissolve very easily.

Do not use kiwi, pineapple or pineapple juice in gelatine recipes as the acid impairs the setting properties

How do I use Powdered Gelatine?

Melt the gelatine in a small bowl. Always sprinkle powdered gelatine onto cold water, never the other way round. Leave it to soak for a couple of minutes until it has swollen up to absorb the liquid. Heat a small saucepan with a small amount of hot water and place the bowl of gelatine inside. Heat until the gelatine has dissolved and the liquid runs clear with no visible grains. Do not boil gelatine

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