Gelatin gives moulded desserts and salads their signature, jiggly texture. Several forms of gelatin are available including sheets. Before cooking with these, the sheets must be bloomed then dissolved. Blooming lets the gelatin expand as it absorbs moisture, enabling it to smoothly dissolve when added to warm water. Do not be tempted to take shortcuts when dissolving the sheet gelatin or the results will not properly set.
- Skill level:
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Things you need
- 1 cup cold water
- Sheet gelatin
- Saucepan or microwave-safe bowl
Fill a bowl with 1 cup cold water.
Place one sheet of gelatin in the cold water. Soak the gelatin for five to 10 minutes.
Lift the bloomed sheet of gelatin out of the cold water and squeeze to rid the sheet of excess liquid.
Place the gelatin into a saucepan or microwave-safe bowl.
Dissolve the gelatin over low heat in the microwave or hob until completely melted.
Add the liquids in your recipe to the gelatin immediately.
Tips and warnings
- Convert sheet gelatin to granulated gelatin. For each 1 tsp of granulated, unflavored gelatin use two pieces of sheet gelatin. Replace each 7.09gr. packet of unflavored, granulated gelatin with five sheets of gelatin.
- Never allow the gelatin to boil. This prevents it from setting.
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