Gelatine
An animal-derived gelling ingredient sold in sheets or powder, used to set chilled desserts.
What it offers and why to use it
An animal-derived gelling ingredient sold in sheets or powder, used to set chilled desserts. Soak sheets in cold water, drain, then dissolve in a warm mixture off the heat. Avoid boiling the gelatine.
Almost neutral in taste when dissolved at the correct dose.
From shopping to cooking
Choose
Check sheet weight and gel strength. Sheet counts are not interchangeable between brands.
Store
Keep the dry product sealed and protected from moisture. Refrigerate desserts made with it.
Prepare
Soak sheets in cold water, drain, then dissolve in a warm mixture off the heat. Avoid boiling the gelatine.
How to make the most of it
Good pairings
Cream, caramel, milk and suitable fruit purées.
How to substitute it
Agar requires a different dose and method and is not a direct like-for-like replacement.
Recipes with gelatine
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →
