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This is how it works and tastes really good
Brussels, September 2003. Gelatine is regarded as one of the most popular foodstuffs and gelling agents in Europe. Many professional chefs and hobby cooks swear by gelatine for the preparation of dishes such as Panna Cotta and a wide variety of other special treats with aspic and jelly. This natural foodstuff has qualities that no other gelling agent possesses, thus making it indispensable in the kitchen: Thanks to its optimal binding capabilities, its excellent effect as a stabilizer and its ability to create perfect foams, dishes of all kinds become real delicacies.
Furthermore gelatine has the unique effect of melting at body temperature. Dishes containing gelatine melt in the mouth therefore, creating a harmonious mouth feeling and ensuring an intensive aroma.
Something that is a true pleasure for many people is still a real problem for others. The question is: How do I cook or bake properly with gelatine? We have put together some "do's" and "don'ts" that you should definitely follow during the preparation of gelatine.
"Do's"
The rule of thumb for the correct dosage of leaf gelatine:
- For jellies and aspics use 6 leaves per ½ l of liquid.
- For crème dishes (with egg yolk) use 4 leaves.
- For crème dishes which will be turned out (turned upside down therefore) use 8 leaves.
Place the leaves of gelatine individually in cold water (ice-cold water is preferable) and leave to soak for at least 5 minutes. Then remove the swollen leaves of gelatine from the water and squeeze the liquid thoroughly out of the leaves.
Dissolving the swollen gelatine in warm dishes
Mix the swollen, squeezed out gelatine directly in the warm liquid or warm crème until it has completely dissolved.
Dissolving the swollen gelatine in cold dishes
For the preparation of cream and quark crèmes dissolve the swollen, squeezed out gelatine in a small pan at a low heat. Add a few dessertspoons of the cold mixture to the dissolved gelatine and mix well before adding the remaining cold mixture. Stir the mixture well.
A word of warning! Always add the cold mixture to the gelatine, not the other way round.
Dissolving gelatine in the microwave
Gelatine dissolves extremely well in the microwave. Place the swollen, squeezed out gelatine in a small bowl and liquefy it at the highest microwave power level for about 10 seconds.
After that simply follow the instructions for dissolving gelatine in cold dishes.
By the way ... A packet of powdered gelatine (9 g) corresponds to 6 leaves of gelatine
"Don'ts"
Never add gelatine to boiling liquids as it loses its ability to gel. In contrast to other gelling agents, gelatine does not need to be brought to the boil.
If you use gelatine in the preparation of desserts with pineapple, kiwi fruit and papaya, these fruits have to be blanched beforehand. The fruits contain protease, an enzyme which breaks down proteins, thus destroying the gelling power of the gelatine. These enzymes are themselves destroyed during the blanching process. The protein gelatine can now develops its full gelling power.
And one more tip ... Jellies and aspics with gelatine should not be placed in the deep freeze. They lose their smooth consistency and become crumbly.
Further informations:
GME - Gelatine Manufacturers of Europe
Marc Vermeulen
4, Avenue E. Van Nieuwenhuyse
B - 1160 Bruxelles
Telefon: +32 (0) 2676-74 46
Telefax: +32 (0) 2676-73 32
E-mail: mve@gelatine.org
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