Regular, tasteless gelatin is made from animal collagen and can be used in cooking to thicken almost any type of liquid - drinks, preserves, creams, sauces, etc. When you use the gelatin in powder or in sheets that you find on sale in the supermarket, you have the possibility to customize the consistency of a dessert according to your preferences. This article explains how to make gelatin using both powder and sheet products. It also contains several helpful tips to further customize it.
Ingrediants
Gelatin Powder
- 110 ml of cold water
- 1 tablespoon of powdered gelatin
- 335 ml of hot water
Gelatin sheets
- 4 sheets of gelatin
- 225 ml of cold water
- 450 ml of hot water
Steps
Method 1 of 3: Using Gelatin Powder
Step 1. Purchase a pack of gelatin powder
It will probably contain more than one sachet, the content of which is approximately one tablespoon. This quantity is suitable to gel about 450 ml of water. If you can't find powdered gelatin, you can buy gelatin sheets. To know how to use it, click here.
Step 2. Pour 110ml of cold water into a rather large bowl
Later you will need to add 335ml of hot water, so it is important that it is large enough. Note that in this first phase of preparation the water cannot be hot or lukewarm, it must be cold.
Step 3. Open a gelatin sachet and pour the powder into the water
You have to try to spread it evenly; if there are lumps, the dust will not be able to absorb the water as well as possible. After a few minutes, the jelly will begin to expand. This phase is called "flowering": the ability of gelatin to "bloom" defines its ability to gel a liquid and in this regard each product can be slightly different from the others. It usually takes about 5-10 minutes for the gelatin to complete the flowering phase.
Step 4. Bring 335ml of water to a gentle boil
Pour it into a saucepan and heat it on the stove. Use medium heat and wait until it starts to simmer.
Step 5. Pour the hot water into the gelatin
Do not wait for the water to come to a full boil, otherwise the properties of the jelly will be altered.
Step 6. Stir until the powder has dissolved
You can use a spoon, fork or whisk. Occasionally lift the utensil from the gelatin to see if the powder has dissolved completely. If you notice that there are still some whole grains left, keep stirring until there are no more left.
Step 7. Pour the gelatin into the molds
You can also use bowls or shot glasses. If you want, you can grease them inside with an odorless and tasteless oil to be able to extract it more easily once it is ready.
Step 8. Let it thicken for 4 hours in the refrigerator before serving
Once solidified, you can take it out of the molds or serve it in the cups or glasses you have selected.
Method 2 of 3: Using Gelatin Sheets
Step 1. Purchase a pack of gelatin sheets
You will need four sheets, which is the equivalent of a tablespoon of powdered gelatin. Gelatin in sheets is also known as "isinglass".
Step 2. Place the gelatine sheets in a large, flat bowl
You can use a baking sheet or a baking dish, the important thing is that it is large enough to allow the sheets to be adjacent, but separate. You will go and pour water on them; if you don't separate them, they stick together and won't dissolve properly.
Step 3. Add enough water to completely submerge them
You will likely need to use around 200-250ml. You don't have to worry about dosing it exactly, as you will need to throw it away later.
Step 4. Wait for the gelatin sheets to "bloom"
They will curl and expand slightly over a period of approximately 6 minutes.
Don't leave them submerged in water for too long, otherwise they will break
Step 5. Prepare 450ml of hot water while you wait
Pour it into a saucepan and bring it to a light boil. Keep it handy to use after the jelly is in bloom.
Step 6. Take the gelatine sheets out of the soaking water and remove the excess
Gently squeeze them in one hand. Proceed gently to avoid breaking them.
Step 7. Dip the gelatin sheets in hot water and stir until they dissolve completely
It is best to mix using a spoon to prevent them from getting caught in the prongs of the fork or inside the whisk.
Step 8. Pour the gelatin into the mold
You can also use bowls or shot glasses. If you have a mold available, you can grease it internally with an odorless and tasteless oil to make it easier to extract the gelatin when it's ready.
Step 9. Leave it in the refrigerator until it has thickened
It will take approximately 4 hours for it to become solid.
Method 3 of 3: Other types of Gelatin
Step 1. Try using agar agar if you are vegetarian or vegan
It is an excellent substitute for the common jelly. Melt two tablespoons in 450ml of water, then bring the mixture to a boil using medium heat. Keep stirring with the whisk until the powder has completely dissolved. At that point you can add two tablespoons of sugar to make it sweet, then let it cook for 2 minutes before removing the saucepan from the heat and pour the mixture into molds or into cups or glasses. It will take about an hour for it to solidify. If you want, you can speed up the process by refrigerating it for 20 minutes.
- Agar agar is also available in flakes. In this case, use only a spoon and first leave them immersed in water for 30 minutes. Drain them from the water and squeeze them gently to remove excess moisture. At that point you can pour them into 450 ml of water and cook them for 2 minutes.
- Agar agar is made from algae. It is sometimes labeled as a "vegetable gelling agent" or "gelatin substitute".
Step 2. Prepare the panna cotta by dissolving the gelatin directly in the cream instead of in the water
Sprinkle two tablespoons of powdered gelatin on the surface of six tablespoons of cold water and wait for the "flowering" process to take place; it will take 5-10 minutes. In the meantime, heat a liter of cream to which you have added a pound of sugar using the stove and a saucepan. When the sugar has dissolved, stir in two teaspoons of vanilla extract. Pour the hot mixture over the ready-made gelatin, then stir with a spoon to combine the ingredients. Divide the panna cotta into molds or cups and let it thicken in the refrigerator for at least 4 hours.
- If you want a lighter dessert, you can use half milk and half cream.
- Keep in mind that milk and cream gel more slowly than water.
Step 3. Make fruit flavored jelly using fruit juice instead of water
Pour the contents of two sachets of unflavored gelatin into 225ml of the juice of your choice, taking care to spread the powder evenly. In the meantime, boil another 675 ml of juice, then pour them into the mixture of gelatin and cold fruit juice. Stir until the powder has completely dissolved. Once ready, pour the fruit jelly into the molds; you can also use small cups or glasses. At this point put it to cool in the refrigerator for 4 hours or until it has solidified.
Step 4. Make a lemon jelly dessert
Sprinkle a tablespoon in 110ml of cold water and give it time to "bloom". Meanwhile, dissolve 75g of sugar in 225ml of hot water, then add the gelatin when ready and three tablespoons of lemon juice. Stir until all the ingredients blend perfectly. At that point, pour the lemon jelly into the molds and put it in the refrigerator to make it thicken.
Step 5. Try adding fruit pieces
You can arrange them in the bottom of the mold before filling it with gelatin. If you want you can also make sure that some pieces of fruit remain suspended in the transparent jelly. If so, put it in the fridge to chill until it is almost completely thickened. When it has the consistency of a soft gel, add a few more pieces of fruit, then return the mold to the refrigerator to allow the gelatin to thicken completely.
- The enzymes contained in some tropical fruits can hinder the gelation process, as is the case, for example, of figs, ginger, kiwi, papaya, pineapple and prickly pears. If you wish, you can use them anyway (except for the kiwis), but you need to peel them, cut them and cook them in boiling water for 5 minutes before adding them to the gelatin.
- However, kiwifruit cannot be used. Even after peeling it and boiling it in water, it does not lose the enzymes that block the gelling process.
Step 6. Make different types of jelly and panna cotta to create a multi-layered dessert
Let each layer thicken almost completely before adding the next one. It must have reached a consistency comparable to that of a soft gel. Be careful: if you wait too long, the layers will not stick to each other; if you act in advance, they could merge together.
Step 7. Use a fun shaped mold
After filling it with gelatin, place it in the refrigerator for about 4 hours. When you are sure that it has solidified properly, remove the jelly from the mold by immersing the back in very hot water (be careful not to get the jelly too wet). After a few seconds, lift the mold out of the water and shake it gently. Place a flat plate on the mold and turn them both upside down at the same time. Now place the plate on the table and lift the mold, which should be empty at this point. If not, immerse the bottom again in warm water.
If you want the gelatin to thicken faster, put the mold in the refrigerator to chill for a few hours before you start cooking
Advice
- If you want to give a particular shape to the gelatin using a mold, use one sachet for every 225 ml of water. If, on the other hand, you prefer it to have a softer consistency, you can use one sachet for every 675 ml of water and serve it in a small cup or glass.
- The more sugar you add, the softer the jelly will become. Keep this in mind when making desserts. If the jelly is too soft it will not be able to hold its shape, so it will not be suitable for molding into a mold.
- If you intend to use milk or cream in making jelly, don't forget that it will take longer for it to solidify.
- If you are vegetarian or vegan, you can enjoy the typical consistency of jelly by using agar agar: a natural gelling agent that is obtained from algae. The required quantity is one tablespoon for every 225 ml of water.
- If you are over eighteen you may want to try alcoholic jellies. Add a splash of your favorite liquor to the water, as long as it's good quality. Poor quality alcoholic beverages can hinder the gelling process.
Warnings
- Do not boil anything you intend to add to the gelatin, or it will fail to solidify.
- Remember that tropical fruits must be peeled and cooked in boiling water before they can be added to the gelatin, as they contain enzymes that could hinder the gelation process.
