Photo: RFF
Instructions for pictures
Creamy cakes or fine desserts: Gelatine is an integral part of many ingredient lists. We will show you step by step how to use gelatine properly.
You love panna cotta , Bavarian cream and cream desserts of any kind? But have not even dared to do so, because you are on par with gelatin? Outstanding! Actually, the gelatin is a frugal companion - if you follow a few small rules.
The most important thing in advance
On a pint of fluid comes 1 packet of gelatin leaves (6 leaves), optionally 1 packet of ground gelatin.
If gelatin is used with fresh pineapple, kiwis, figs or papayas, it loses its gelling power. If the fruits are previously heated, they can be easily processed.
The gelatine must be processed quickly after soaking. If you wait too long, your gelling properties will be lost.
Gelatine should never be cooked! It only tolerates cold and lukewarm temperatures.
If the lukewarm and liquid gelatin is added to the cold cream immediately, you risk lumps. Always adjust the temperatures first.
Do you eat vegetarian or vegan? No problem! There are these herbal alternatives to gelatin.
1. Place the leaf gelatin in cold water and let soak for 5-10 minutes . Important: Let the leaves always swell individually . Otherwise, it quickly happens that the leaves stick together or are not properly swollen.
2. Press out the swollen leaves with your hands .
3. Prepare a cold cream, dissolve the soaked and squeezed gelatine leaves with stirring and low heat . Attention!!! If the temperature is too high, the leaf gelatin loses its gelling power.
If you need the gelatin for a hot liquid, the soaked and squeezed cream can be stirred directly under the liquid.
4. How to avoid lumps! Add 1-2 tablespoons of cold cream to the lukewarm and liquid gelatin and stir together.
5. Once you have adjusted the temperature of the two liquids, you can add the gelatin mass to the remaining cream with stirring .
6. Cool the cream until the mass starts to gel. Now you can continue according to the recipe. It can take 4 to 6 hours, sometimes longer, for the gelatin to harden completely. As a precaution, always refrigerate the cake or dessert overnight.
