Gelatine Preparations
Ingredients
Directions
Prepare the gelatin
Soak the gelatin in a small quantity of cold water.
Add hot water to dissolve the gelatin, or place it in the required amount of cold water on the back of the range to heat gradually.
Strain the dissolved gelatin through a fine strainer.
Use and unmold
Use the gelatin in jellies, creams, or ices, ensuring it is strong enough to retain its form when turned out of the mold.
Butter or oil the molds to facilitate removal, or wet them with cold water before filling.
If jellies stick, briefly set the molds in hot water to release them.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid into a firm, sliceable structure as it cools.
The step that matters
Dissolving the gelatin gently. Gelatin must be fully dissolved without boiling, since overheating weakens its setting power and it may not hold its form when turned out of the mold.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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