Zelatini

Gelatine is a thickening agent used in cooking and confectionery to thicken dilute mixtures such as crème caramel, panna cotta, bavaroise cream, terrines.

It is sold in pastry shops and super markets. It is available in powder and in sheets. The ratio is for 1 litre of liquid mixture 2-5 grams of gelatine. It is advisable to read the instructions for use on the box.

If we use gelatin sheets we must remember that:

1. Put them in a bowl with ice water
2. Soak them for 3-4 minutes until they soften and become liquid.
3. Squeeze them with your hands to remove the excess water.
4. The mixture in which to put the leaves should be warm.
5. Once the leaves are added, the mixture should be stirred well until the leaves are completely dissolved.
6. If you want to add them to a cold mixture, add them to some hot water, stir them to melt them and then add them to your mixture.
7. When the mixture has cooled, place it in the refrigerator to set.

If we use gelatin powder we must remember that:

1. Pour it into a bowl with 4 tablespoons of cold water.
2. Let it sit for 4 minutes to absorb the water and swell.
3. Add some of the boiling liquid you want to thicken and stir well until the gelatin dissolves.
4. Continue according to our recipe.

 

Notes

Fresh pineapple, papaya and figs contain an enzyme that breaks down gelatin and causes it to lose its coagulating properties.

Gelatine preparations are kept in the refrigerator.

Gelatine is an animal product, produced from the cartilage of animals and is not used by vegetarians. The alternative to gelatine in this case is  Agar Agar