CURIOSITIES
20/06/2007
GELATINE SHEETS: Advice on use

Gelatine sheets: practical rules for dosage

When preparing canapè and paté use 6 sheets per 1/2 l of liquid.
When preparing dishes with a creamy consistency (prepared with egg-yolk) use 4 sheets.
When preparing dishes with a creamy consistency which will be turned upside down use 8 sheets.
Gelatine sheets: preparation
Soak the gelatine sheets in cold water one at a time (icy water is better) for at least 5 minutes. Once the sheets have swollen, remove them from the water and squeeze them out one by one in order to remove accurately all the liquid contained.

How to dissolve the gelatine in warm dishes
Put the swollen and squeezed gelatine sheets directly into the warm liquid or cream and stir until they have completely melted.

How to dissolve the gelatine in cold dishes
When preparing creams and quark creams, dissolve over low flame in a small saucepan the swollen and squeezed gelatine sheets. Add to the dissolved gelatine some tablespoons of cold mixture. Stir well before pouring the rest of the cold mixture and then mix everything thoroughly.

Important: Always add the cold mixture to the gelatine and not vice versa.
How to dissolve the gelatine in microwave
Gelatine can be easily melted in a microwave. Put the swollen, squeezed gelatine sheets in a little bowl and melt them on high power for approximately 10 seconds. Then continue following the indications on how to dissolve gelatine in cold dishes.
By the way... one packet of powder gelatine (9 g) corresponds to 6 gelatine sheets.

"Things to avoid"
Never add gelatine to hot liquid, because it would lose its thickening power. Unlike other thickening agents, there is no need to bring gelatine to the boil.

If you use gelatine when preparing creams containing pineapple, kiwi and papaya, you should steam this type of fruit in order to remove the peel before adding gelatine. This fruits contain protease, an enzyme that splits proteins and therefore neutralizes the thickening powers of gelatine. During the steam process these enzymes are destroyed, allowing the gelatine - containing proteins- to apply at best its thickening powers.

Another tip ... when preparing canapé and paté containing jellies, they should never be frozen, because they would lose their creamy consistency and become brittle.