Plain gelatin is made from animal collagen. This ingredient can be used as a mixture of various types of liquids, including beverages, jams, jellies, and food fillings. With powdered gelatin capital or gelatin sheets sold in supermarkets, you can adjust the level of density of the dessert served. This article will show you how to prepare gelatin, either in powder or sheet form. We'll also give you some ideas for getting creative with gelatin.
Ingredients
Ingredients for Processing Gelatin Powder
- 100 ml cold water
- 1 tbsp. powdered gelatin (1 pack)
- 300 ml hot water
Ingredients for Processing Gelatin Sheets
- 4 sheets of gelatin
- 200 ml cold water
- 450 ml hot water
Step
Method 1 of 3: Processing Gelatin Powder
Step 1. Purchase packaged gelatin powder
Each pack of this product contains about 1 tbsp. gelatin. This ingredient is enough to mix with 450 ml of water. If you can't find powdered gelatin, you can use sheet gelatin. To learn to use it, read this article to the end.
Step 2. Pour 100 ml of cold water into a large bowl
You will add another 300 ml of water later. So, make sure the bowl you use is big enough. Do not use warm or hot water for this process.
Step 3. Tear off the gelatin packet and pour the contents into the water
Spread the gelatin powder as evenly as possible over the water; The clumped gelatin will have a hard time absorbing water. After a few minutes, the gelatin will begin to expand. This process is known as "blooming". If a recipe calls for you to make "blossom" gelatin, do this step. Gelatin takes about 5 to 10 minutes to fully bloom.
Step 4. Heat 300 ml of water
Pour the water into the pan, then place it on the stove. Heat the water over medium heat until it starts to foam.
Step 5. Pour hot water over gelatin
Do not use boiling water as it can damage the gelatin.
Step 6. Stir until the gelatin dissolves
You can use a spoon, fork, or dough mixer. Lift the spoon a few times to make sure the gelatin powder has melted. If you see grains or lumps on the spoon, keep stirring until they disappear.
Step 7. Pour the gelatin into the mould
You can use molds of various shapes, cups, or small bowls. You may have to coat the inside of the mold with a small amount of unflavored oil; this will make it easier to remove later.
Step 8. Place the gelatin in the refrigerator at least 4 hours before serving
Once the gelatin has hardened, you can remove it from the mold or serve it in a cup or bowl.
Method 2 of 3: Processing Gelatin Sheets
Step 1. Buy a packet of gelatin sheets
You will need about 4 sheets of gelatin. This amount is equivalent to 1 tbsp. powdered gelatin. This product is sometimes labeled “leaf gelatine” or “gelatine”.
Step 2. Place the gelatin sheet on a large, flat container
Items such as a casserole pan or baking sheet can be used. Make sure each sheet is separate and parallel to each other. You will pour water over it. If not separated, the gelatin will stick together and not dissolve completely.
Step 3. Pour enough cold water to cover the gelatin sheet
You need about 200 ml of water. There is no need to measure it accurately; This water will be discharged later.
Step 4. Wait for the gelatin sheet to “bloom”
The sheet will expand slightly and curl. This process takes about 5 to 6 minutes.
Don't soak the gelatin too long so it doesn't crumble
Step 5. Prepare 450 ml of warm water while waiting for gelatin to bloom
Put water in a saucepan and heat it up. Keep this water close to you. The gelatin sheet will be put into the water after it blooms.
Step 6. Remove the gelatin sheet from the water, then remove the remaining water
You can do this by gently squeezing the gelatin. Be careful not to damage the gelatin.
Step 7. Put the gelatin sheet in hot water and stir until dissolved
It's a good idea to use a spoon, as the gelatin sheets can get caught in the fork or dough mixer.
Step 8. Pour the gelatin into the mould
You can also pour it into a small cup or bowl. If you're using a mold, you'll want to apply a small amount of unflavored oil to the inside. This will make it easier for you to remove the gelatin from the mold.
Step 9. Store the gelatin in the refrigerator until it hardens
This usually takes about 4 hours.
Method 3 of 3: Processing Various Other Types of Gelatin
Step 1. Use jelly if you are a vegetarian
Add 2 tsp. agar powder into 450 ml of water. Bring this mixture to a boil over medium heat. Continue to stir with a dough mixer until the gelatin dissolves. After that, you can add sweetness by adding 2 tbsp. sugar. Cook for 2 minutes, then turn off the heat and pour the gelatin mixture into a mold, cup, or small bowl. This mixture will harden within an hour, but you can speed this process up by refrigerating for 20 minutes.
- You can use 1 tbsp. agar flakes as an alternative. Wet this material with water for 30 minutes. Drain the water and squeeze to remove the remaining water. Add the cooked gelatin flakes to 450 ml of water and heat for 2 minutes.
- Agar-agar is made from seaweed. These products are sometimes labeled: agar-agar, China grass, or kanten.
Step 2. Make panna cotta with cream instead of water
Mix 2 tbsp. gelatin powder with 6 tbsp. cold water, then let the gelatin bloom for about 5 to 10 minutes. While waiting for gelatin to bloom, heat 1 liter of heavy cream with 100 grams of sugar in a saucepan over medium heat. When the sugar is dissolved, add 2 tsp. vanilla extract. Dip this mixture into the blooming gelatin and stir with a spoon. Pour the panna cotta into a cup or mould and refrigerate for 4 hours.
- You can also use half-and-half cream instead of heavy cream. This will result in a lighter panna cotta.
- Keep in mind that milk-based gelatin takes longer to harden.
Step 3. Make fruit-flavored gelatin using juice instead of water
Mix two packets of unflavored gelatin with 200 ml of fruit juice. Boil 700 ml of juice, then mix with gelatin. Stir until the gelatin is dissolved and completely mixed. Pour the gelatin into the mould. You can use a small cup or bowl. Refrigerate for 4 hours or until the gelatin hardens.
Step 4. Make a dessert of lemon-flavored gelatin
Sprinkle 1 tbsp. gelatin into 100 ml of cold water, then let stand until it blooms. Dissolve 75 grams of sugar with 200 ml of hot water. Enter the gelatin that has bloomed and 3 tbsp. lemon juice. Stir until everything is perfectly mixed. Pour the mixture into the mold and let it sit in the refrigerator until it hardens.
Step 5. Try adding pieces of fruit
You can insert the fruit pieces into the bottom of the mold before pouring the gelatin. You can also add fruit to the center of the gelatin. To do this, let the gelatin sit in the refrigerator until it's slightly firm. Once it feels like a soft gel, put the pieces of fruit in it. Place the gelatin back in the refrigerator to allow it to harden completely.
- Be careful when adding tropical fruits, such as figs, ginger, kiwi, papaya pineapple, and prickly pear. The enzymes in these fruits can make gelatin difficult to harden. If you want to use these fruits (other than kiwi) as a gelatin mixture, you'll need to peel, chop, and boil them for 5 minutes first.
- Kiwi should not be used as a gelatin mixture. Peeling and boiling this fruit will not remove the enzymes.
Step 6. Make different flavors of gelatin and panna cotta to create a layered dessert
Allow each layer to harden slightly before adding another layer. The texture of the gelatin should feel soft like a gel. If you have added a layer of gelatin, the mixture will not stick. If you insert it too quickly, the layers may mix together.
Step 7. Pour gelatin into cute shaped molds
After placing the gelatin in the mold, let it rest in the refrigerator for about 4 hours. To remove it from the mold, immerse the mold in very hot water. Be careful not to get water into the gelatin. After a few seconds, remove the mold from the hot water and shake it a few times. Place a plate on top of the mold, then turn the object over. Put his plate on the table, then lift it. The gelatin is now on the plate. If not, reheat the mold with hot water.
Chill the molds in the refrigerator for a few hours until they are ready to use. This will make the gelatin harden faster
Tips
- If you want to put the gelatin into the mold, use 1 tbsp. gelatin per 200 ml of water. If you want to make the gelatin softer, you can use 1 tbsp. gelatin per 700 ml of water; This gelatin is best served in a small cup or bowl.
- Gelatin will become softer if you add sugar. Keep this in mind when making desserts. Softened gelatin is not as dense as regular gelatin and is not suitable for placing in molds.
- If you use cream or milk in the gelatin, the mixture will take longer to harden than regular gelatin.
- If you are a vegetarian, you can still enjoy gelatin in jelly form. Plan to use 1 tsp. agar per 200 ml of water.
- If you're an adult, you may like alcohol-based gelatin. Add a little alcohol to add flavor to the gelatin, but use high-quality alcohol. Low-quality alcohol can make gelatin take longer to harden.
Warning
- Never boil any food that has been mixed with gelatin. This will prevent the gelatin from hardening.
- Peel and boil tropical fruits before mixing with gelatin. Tropical fruits contain enzymes that can prevent gelatin from hardening.
