Cooking with gelatine

Preparing gelatine properly: the Dos and Don’ts

You can use either leaf or powdered gelatine to prepare a large number of delicious dishes and drinks. Both forms have essentially the same properties, but call for differing preparation methods and dosing.

What you must always remember when preparing your dishes with gelatine:

Rule of thumb for dosing and hydrating leaf gelatine

  • For jellies, per ½ l of liquid: use 6 sheets
  • For creamy dishes (containing egg yolk): use 4 sheets
  • For creamy dishes that are turned out: use 8 sheets

Soak the leaf gelatine for around 3 minutes in cold water and allow to hydrate for several minutes. Then remove the hydrated sheets from the water and carefully squeeze out the water.

Rule of thumb for dosing and hydrating powdered gelatine

One packet of commercially available powdered gelatine (9 grammes) is sufficient for 500 ml of liquid and corresponds to 6 sheets of leaf gelatine.

  • For jellies, per ½ l of liquid: use 9 g powdered gelatine
  • For creamy dishes (containing egg yolk): use 6 g powdered gelatine
  • For creamy dishes that are turned out: use 12 g powdered gelatine

Stir the powdered gelatine into approximately 5-times its volume of cold water and allow the mixture to hydrate for around 10 minutes.

Dissolving the hydrated gelatine in warm dishes
Stir the hydrated gelatine directly into the warm liquid or cream until it has dissolved.

Dissolving the hydrated gelatine in cold dishes
If preparing creamy desserts with fresh cream or curd cheese, dissolve the hydrated leaf or powdered gelatine in a saucepan over a gentle heat. To prevent lumps from forming, the dissolved gelatine and the cold mixture or cream should ideally be at the same temperature. To this end, add a few spoonfuls of the cold mixture to the gelatine first and only then carefully stir in the remaining cold mixture.
Important! Always add the cold mixture to the gelatine, not vice versa.

Dissolving the gelatine in a microwave
Gelatine can also be dissolved very well in a microwave. To do this, put the hydrated gelatine in a small microwavable bowl and melt it carefully. The microwave setting and time needed depend on the microwave model and the quantity of gelatine being dissolved. Small amounts in particular reach temperatures of 80 degrees and above very quickly and thus become unusable. Then continue to prepare your dish as if you were dissolving gelatine in cold dishes.

By the way…
When preparing jellies and creamy desserts using raw kiwis, pineapple, papayas or mangoes, you should briefly steam the fruit or pour hot water over it prior to preparation. When raw, these fruits contain an enzyme that splits protein, which breaks up the gelatine.


  • Never add gelatine to boiling liquid because it loses its jelly strength.
  • Jellies should never be frozen. After defrosting they lose their smooth consistency and become brittle.

Further Reading

About Gelatine

Health & Nutrition benefits of gelatine

Applications of gelatine



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