Information about gelatine plus gelatine recipe
Ingredient of the
down for Gelatine recipes
here for more Ingredients of the Month
(also spelt Gelatin) is used mainly as a thickening or emulsifying agent for
culinary uses. It is a pure protein which contains no fat, carbohydrates or
cholesterol and is free of all preservatives. It is best known as the setting
agent for jellies, but many dishes that need to be moulded and/or
turned out, such as bavarois, cold mousses or uncooked cheesecakes make use of
exact time of the discovery of gelatine is not known, but considering it is
derived after the boiling of animal skin and bone, it is quite likely to have
been quite some time ago. Whenever it was, it is certain that chefs
utilised its wonderful setting properties to create gastronomic works of art,
which were both pleasing to the eye and tempting on the palate.
England during the Victorian era (late 1800's to early 1900s) Gelatine was
widely used in both savoury and sweet dishes. Cooks were renowned
for using fancy moulds in all shapes and sizes, from tall and fluted to
long and low and even some in the shape of fish and other animals.
produced gelatine appears to have started in Holland
around 1685, shortly followed by England in about 1700. The first
commercial production of gelatine in the United States was in Massachusetts in
Gelatine is made
does not occur "free" in nature. It has to be made or manufactured.
However, it is a natural ingredient, in that it derived from natural
ingredients and has no additives. Nowadays, it is
made mainly from beef bones and hides and pork skin, which contain protein
collagen, the essential ingredient required for the production of
is a lengthy process in which extraneous substances, such as minerals, fats and
albuminoids are removed by chemical and physical treatment to give a
purified collagen. It involves several cleansing and purification steps
and is finally dried in an air chamber, then processed into the end product
(sheets, granules, powder)
you can purchase flavoured gelatine, this section only deals with unflavoured
gelatine. Having said that, do experiment with the flavoured ones, in particular
lemon flavoured gelatine may go very well with fish dishes and the various fruit
flavoured ones, strawberry etc., with dishes made from the corresponding fruit,
such as flans.
the name would suggest, unflavoured gelatine has no strong taste of its own and sets to a transparent, shiny and smooth
consistency which doesn't alter or mask the natural flavours of the food with
which it is used, unlike Aspic, where a clarified vegetable, fish or meat stock
forms the basis and uses gelatine as the setting agent.
that Gelatine is NOT a vegetarian product. However, Agar-agar can be used as a
substitute although its setting properties are stronger so less of it is
is available in sheets (leaf), powder or granules and in clear sheets or leaves.
Generally speaking, 6 small sheets of gelatine is the equivalent of 3 teaspoons of
powdered gelatine ( a 10g sachet). This is enough to soft-set 600ml/20fl.oz. of liquid.
dissolve powdered gelatine, sprinkle it into a small bowl or cup
containing 3 tablespoons of hot water, stirring constantly, then place the bowl into a container of boiling water and stir constantly
until completely dissolved and transparent. NEVER boil the gelatine mixture.