gelatin a.k.a. granular gelatin
packet of gelatin powder contains about 2-3/4 tsp.; 1 tsp. Knox brand powdered
= 2 sheets
what is it?
stabilizer derived from animal collagen) can make gelatin desserts out of just
about any liquid, including your favorite juice-based cocktails. Gelatin can
also give a gorgeous sheen to icings and, when adds body to mousses, Bavarian
cream, and sweet, cold souffles. It comes in powdered and sheet (or leaf) form.
In Europe, sheet gelatin is more widely used,and many pastry chefs prefer it,
but powdered gelatin is more readily available.
don't have it?
derived from seaweed, can be a good alternative, especially for vegetarians. It
does set up firmer, so you may need to experiment and adjustment your recipe
how to choose:
gelatin is available at the supermarket, usually in the baking section. Look
for sheet gelatin at specialty baking shops or online.
how to prep:
generous teaspoon gelatin powder per cup of liquid, more or less. The amount
you use depends on how gelled you like your gelatin. You may have to experiment
a bit at first just keep in mind that too much gelatin creates a bouncy
texture. Thoroughly dissolve the gelatin by sprinkling it over a cool liquid
and letting it bloom, or soften, for several minutes before heating to dissolve
the gelatin. Be sure the gelatin dissolves completely or the finished texture
wont be smooth. Soften sheet gelatin by soaking it in cold water for about 10
min. Squeeze it to drain excess liquid before you melt it into the liquid
ingredients in the recipe.
how to store:
gelatin keeps indefinitely if kept in a cool dry place.