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 Unflavored
gelatin is an odorless, tasteless and colorless
thickening agent, which when dissolved in hot water and then cooled, forms a
jelly.
Gelatin is used in such recipes as
Café Brűlot Chiffon Pie,
stabilized whipped
cream or
in
cheesecakes,
as well as fillings custards or other desserts, such as
ice cream to thicken and stabilize
it. To paraphrase a commercial slogan, there's
always room for gelatin!
Gelatin commonly found in grocery stores is pure protein
derived from animals, but there are other
forms of gelatin to fit all types of diet restrictions, including
vegetarian and kosher. Agar (agar), made from seaweed, is also commonly
used in prepared vegetarian foods. You can find agar in an Asian or health food
markets.
 It
is extremely important to achieve the correct gelatin balance, so carefully
follow your recipe's instructions. Firmness varies on the ratio
of water to gelatin and temperature. You can successfully melt down (gently
using a double-boiler) and rechill gelatin several times before the mixture
loses it's thickening ability. A finished cream firmed with gelatin, should
have a tender and smooth texture, yet have structure. If the gelatin ratio
is incorrect, the cream will either be runny or too firm and rubbery!
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Gelatin
comes in a granulated from the grocery store or sheet form, called leaves,
available from specialty stores or
online. Granulated is the most commonly used and comes packaged
in boxes of 1/4-ounce envelopes and is also available in bulk. Knox is a brand
that I use. Leaf gelatin comes in packages of paper-thin sheets.
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One envelope of granulated
unflavored gelatin = 1/4
ounce = 7 grams
=
2 1/2 teaspoons of granulated unflavored
gelatin equals about 4 gelatin leaves.
More about substitutes. |
Gelatin is always used in a ratio to liquids
in the recipe: usually 1/4 ounce of powdered gelatin is needed to set 16 ounces
(2 cups) of liquid. To obtain a "semi-solid" consistency, increase the liquid to
32 ounces.
It is extremely important to achieve the correct
gelatin balance, and the recipe will always tell you how much to use. For
example, a finished cream firmed with gelatin, should have a tender and smooth
texture, yet have structure. If it is incorrect, it will be either runny or too
firm and rubbery.
Unprepared gelatin has an indefinite shelf-life as long as it
is wrapped airtight and stored in a cool, dry place.
 To
add fruits and vegetables, chill the gelatin until very thick,
but not set. Then, add the other ingredients. If the gelatin isn't thick
enough, the fruits or vegetables may float or sink.
To layer gelatin mixtures, chill each
layer until set, but not firm, before adding the next layer -- if the first
layer is too firm, the layers may slip apart when unmolded. When adding the
second and subsequent layers, the gelatin mixtures should be cool and
slightly thickened before being poured into mold -- if mixture is warm, it
may soften the layer beneath and mixtures may run or mix together. |
Gelatin also has to be handled
in a certain way in order to dissolve, heat, melt and then use in a recipe,
otherwise the recipe won't become jelled when cooled.
The more sugar in the recipe, the softer the resultant gelatin will be; too much
sugar can inhibit gelatinization. (When using sugar with unflavored gelatin, mix
the sugar and gelatin first before dissolving.) If using canned fruit make sure
it is well drained. Don't use any fruit such as fresh or frozen
pineapple, kiwi fruit, papayas, pineapple, peaches, mangos, guavas, and figs
because the gelatin won't set. They contain enzymes which break apart proteins
like the collagen in gelatin. When the fruit is canned or cooked before using,
it is heat treated, which destroys the enzyme and the fruit can be used. More
acidic fruit, such as strawberries and citrus fruit may require more gelatin to
set.
The following describes this
process in detail. Each recipe can use different
ways to work with gelatin:
For
stabilized whipped cream:
 | For 1 cup of
cream: use 1/2 teaspoon gelatin soaked in 1 tablespoon cold
water.
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| For 2 cups of
cream: use 1 teaspoon gelatin soaked in 2 tablespoons cold
water.
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| For 6 cups of
cream: use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon
cold water.
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1.
DISSOLVE:
If using granular gelatin:
clarified vegetable or meat stock, wine,
vegetable juices and seafood broths.) This is called
"Bloom & Dissolve", a term used to for the softening step where
the gelatin absorbs the water and swells. After sprinkling the gelatin, do
not stir as it will lump.
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To
dissolve granular gelatin in a microwave: Combine
1 envelope unflavored granular gelatin in 1/4 cup cold water in a heat-proof
bowl. Let sit until gelatin is softened. Microwave, uncovered, at 100
percent power, at intervals, for a total of approximately 45 seconds; for
each interval, microwave for 10 seconds and check it in between. Watch the
gelatin mixture carefully because you don't want it to boil, otherwise it
must be discarded. |
If using leaf gelatin,
fill a bowl with water or liquid called for in the recipe, so the gelatin sheets
will be submerged. Place the appropriate number of gelatin leaves on it. Let it
sit for about 15 minutes or until they somewhat submerge and become limp. The
sheets absorb 1-1/2 ounces of water for every 3 sheets (9 grams). Remove the
soaked leaves from the liquid. Do not squeeze the water from the gelatin and
place in a pot with the liquid as specified in the recipe.
 DO NOT LET
THE GELATIN MIXTURE BOIL OR OVERHEAT: If it is heated close to
the boiling point, it's best to discard it and start again. Boiling reduces
the gelatin's strength and causes a top film to form, which in turn causes
lumps in the batter. |
2. HEAT:
to further dissolve the gelatin and then let cool before using. It is done in a
couple of ways.
| Agar Agar is a
vegetarian form of gelatin: Use 1 teaspoon powder per cup of cool liquid;
heat slowly, stirring until thickened. Strain and add to recipe. |
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If your dissolved gelatin jells before you
have a chance to use it, quickly reheat under low heat until pourable. |
3.
USE: Let gelatin mixture cool to tepid before adding to a colder
ingredient, such as whipped cream;
dissolved gelatin will ball up if it is directly mixed with it and will cause
the whipped cream to melt.
To prevent this, sometimes you'll see in recipes
that the dissolved and warm gelatin are first mixed with a small amount of
whipped cream, called tempering.
After mixing, beat the tempered gelatin into the remaining liquid.
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If
you are doubling a recipe
containing gelatin and 2 cups of liquid, double the amount of gelatin and
use only 3-3/4 cups of liquid. |
4.
COOL AND SET: Keep gelatin dishes
refrigerated until ready to serve to maintain their gelatinous state. Two hours
of chilling should be enough for standard clear molds, while it may take up to 4
hours for those with additions. Layered gelatins will take longer, since each
layer must be individually chilled and firmed before adding the next layer.
Store in a covered container to avoid the formation of a thick rubbery skin on
the surface.
5.
SERVE: To easily unmold gelatin, spray the mold
with cooking oil before filling. If you want to avoid an oily film which might
cloud the surface by using oil spray, simply rinse the mold with cold water
prior to filling.
Or, dip the mold into warm (not hot) water to the
depth of the gelatin for 5 to 10 seconds, loosen edges with a knife or spatula,
and unmold. Return to the refrigerator for 20 minutes to refirm.
To easily center a mold on a plate, rinse the plate with cold
water before unmolding the dessert.
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EXAMPLES OF RECIPES
USING GELATIN. You will notice
there are some different steps used when working with gelatin, depending
on the recipe: |
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Easy Chocolate Mousse Recipe: 1. DISSOLVE:
Sprinkle
1 envelope KNOX Unflavored Gelatin
over 1-1/2 cups
cold milk in medium saucepan; let stand 1
minute.
2.
HEAT:
Gelatin takes longer to dissolve when used
with cream or milk. Cook and stir on low heat about 3 minutes or until
gelatin is completely dissolved. 3. USE:
Add chopped chocolate; continue cooking and stirring until
chocolate is melted and mixture is smooth. Stir in vanilla.
4. COOL AND SET:
Place saucepan in a large bowl of ice
and water. Stir about 3 minutes or until mixture is slightly thickened.
Pour into large bowl. Gently stir in whipped topping. Spoon into dessert
glasses. Refrigerate
4 hours. |
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Irish Coffee Ice Cream Pie
Recipe:
1. DISSOLVE:
Sprinkle
2 envelopes KNOX Unflavored Gelatin over 2/3 cup
cold water in small saucepan; let stand 1 minute.
2.
HEAT:
Stir on low heat until gelatin completely dissolves, about 5 minutes.
3. USE:
Stir in sugar and coffee; heat until
dissolved. Remove from heat; stir in whiskey and vanilla.
4. COOL AND SET:
Spoon into prepared crust. Refrigerate until firm, at least 2
hours. |
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Café
Brűlot Chiffon Pie Recipe:
1. DISSOLVE:
Sprinkle 1 envelope KNOX Unflavored Gelatin over 2 tablespoons of water in
a small custard cup or container and set aside to soften.
2.
HEAT:
In a medium saucepan, bring the remaining 1 cup of water, the allspice,
cinnamon, and lemon and orange zest to a full simmer over low heat.
3. USE:
Remove from the what and whisk in the softened gelatin, sugar, and coffee
until completely dissolved. Let stand for 5
minutes, then strain into a medium stainless steel bowl, dissolving the
solids. 4.
COOL AND SET:
Place the bowl in a larger bowl
of iced water. Let stand, stirring occasionally, until cold and thickened,
but not set, about 10 minutes. Fold into whipped cream and pour into
prepared shell. Refrigerate 2 hours. |
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Fruit Parfait Dessert Recipe:
1. DISSOLVE:
Sprinkle
1 envelope KNOX Unflavored Gelatin over 1/2 cup fruit punch in small
saucepan; let stand 1 minute.
2.
HEAT:
Stir on low heat until gelatin dissolves, about 5 minutes.
3. USE:
Stir in remaining punch.
4. COOL AND SET:
Refrigerate 2 hours or until set. |
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