How do I dissolve gelatine?

You''re getting ready to make a dessert and there''s gelatine among the list of ingredients and your first thought is: "Not that gelatine again!" But in confectionery, "that gelatine" is one of the most commonly used ingredients, so let''s learn how to work with it properly, rather than avoiding such recipes, by following the tricks and tips below.

1. What is gelatine and why is it so important?

Gelatine is a versatile ingredient that is increasingly used in many recipes, including jellies, custards and mousses. Gelatine is available on the shelves in various forms, but to extract its effect it needs to be dissolved.

Gelatine is a tasteless, colourless protein derived from animal collagen. It is most commonly used as a thickening agent, stabiliser and gelling agent. Gelatine is versatile and has many uses in the culinary arts, making it a popular ingredient in many recipes.

Gelatine is available in two forms: powder or leaf. Powdered gelatine is the most common form and is easier to use as it dissolves more quickly and easily. Gelatine in sheets, on the other hand, requires a little more confectionery mileage to dissolve, but produces a clearer and more delicate gel.

Gelatine is therefore the ingredient that makes creams, mousses, jellies and similar confectionery components set.

2. How do I dissolve gelatine?

The process of extracting the main property of gelatine is not that difficult if it is done thoughtfully and important steps are followed.

• Choose the right type of gelatine.

Gelatine is available in two forms: powder and sheets. Powdered gelatine is used more frequently and dissolves more quickly and easily than sheets. If you choose to use gelatine in sheets, it will serve a smoother texture. The most important thing is to use the type of gelatine called for in the recipe you have chosen.

• Add the gelatine carefully and precisely.

As mentioned earlier, gelatine is an important ingredient, so it is important to dose it correctly. The ratio of gelatine to liquid varies depending on the recipe, so always follow the instructions of your chosen recipe carefully.

• Does the gelatine need to be softened before use?

Yes, it is necessary to soften the gelatine before use. To do this, place the gelatine in a bowl of cold water for 5 to 10 minutes. This will allow the gelatine to absorb the liquid and soften. Just make sure that the water is really cold enough, otherwise the gelatine will not soften.

• Using gelatine.

Once the gelatine has softened, remove it from the water bath and give it a good squeeze to squeeze out any excess liquid. Then heat the liquid you will use to dissolve it. When making creams, we recommend heating the gelatine together with one tablespoon of cream. This will avoid the gelatine forming an unmanageable lump instead of a smooth texture. Important factor: the liquid must be warm, not hot, as it may not melt properly if the temperature is too high.

Once the gelatine has melted, add it to the cream. The gelatine must still be warm when it is added, as it achieves its setting effect by cooling. If you wait too long and do not add it immediately, it will not blend well into the cream and it will start to set too quickly.

Once the gelatine is properly incorporated, I leave the dessert of the chosen recipe in a cool place so that the gelatine can start to set. The cooling time depends on the amount of gelatine and the ingredients of the recipe, so always follow the instructions. Sometimes it may happen that the custard is still runny even though gelatine has been added, but trust in the gelatine''s abilities! Gelatine always does its job well, so don''t shy away from using it. And with the tricks and tips you''ve read, I''m sure it will make it even easier to use. ;)