As of: February 5, 2024, 8:00 a.m
By: Sandra Keck
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Gelatine is essential for the stability of cream cake and yoghurt mousse - because it is what makes the dessert stand or fall.
But how do you use gelatin correctly?
Gelatine is a tried and tested gelling agent made from collagen of animal origin.
It is often used in desserts, sauces and other dishes such as a mirror glaze glaze on Galaxy cake pops to thicken and gel them.
If you want to avoid gelatin for ethical or health reasons, you can replace it with plant-based alternatives such as agar-agar, pectin or cornstarch.
Leaf or powder?
What is better?
Whether powder or leaf – when it comes to gelatin, personal taste usually decides on the form.
© imagebroker/IMAGO
Gelatin is available in sheet or powder form in the supermarket.
Powdered gelatine (also known as instant gelatine) can be mixed directly with the liquid (for example the cream for a quick no-bake blueberry cake) and is therefore considered an uncomplicated option.
Sheet gelatine is usually sold at two grams per sheet.
To use leaf gelatin, first soak the leaves in cold water.
The swelling time is usually ten minutes.
The leaves should be completely swollen before using them to make a delicious stracciatella cake.
To dissolve the gelatine, heat the swollen leaves in a saucepan over medium heat.
As soon as the gelatine has melted, it can be stirred into the dish that you want to gel.
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Powdered gelatin is usually available in packets of seven grams each.
The powder can be mixed directly with the liquid that is to be thickened without swelling.
The rule of thumb is that one packet of instant gelatine replaces about six regular gelatine sheets.
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Tips for using gelatin
It is best to let leaf gelatine soak in a deep plate so that the gelatine comes into contact with water on all sides - which is not the case with a small bowl.
© Pond5 Images/IMAGO
Whether leaf or powder, gelatine is particularly difficult for baking beginners, but if you follow these tips you will soon become a gelatine master:
Gelatin should always be soaked in cold liquid.
If it is soaked in hot liquid, it cannot swell properly, dissolves in the water and loses its gelling power.
Gelatine should be completely swollen before adding it to food.
If the gelatin is not completely dissolved, lumps may form.
To avoid this, place the leaves individually and not on top of each other in the liquid to swell.
Gelatine should not absorb too much liquid, otherwise the end result may be softer than desired.
The swelling time specified on the packaging instructions provides guidance.
Gelatine should not be cooked, otherwise it will lose its gelling power.
It is enough to heat the squeezed, swollen gelatine sheets on a medium heat until they just start to melt.
A “Mirror Glaze” glaze creates mirror-glossy surfaces on pastries by using gelatin that reflects light.
© Simply Tasty
With these tips, sweet recipes like a creamy New York cheesecake from the fridge are guaranteed to be a success!
And if you like it even sweeter, you can treat yourself to small, sweet no-bake nut nougat cheesecakes as a dessert.
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