Ingredient (english)

Gelatine

gelatine

Gelatine (English Gelatin, French GĂ©latine, Italian Gelatina, Spanish Gelatina) is an odourless and tasteless binding agent. There is transparent gelatine and red coloured gelatine. Gelatine is extracted from animal bones and hides. Gelatine is available as pressed or ground leaves in powder form. There is no difference in the ability to bind food. Gelatine is mainly used to bind cold dishes such as cream dishes, jelly, cream cakes or sponge rolls. It is important to soak leaf gelatine in cold water for about 10 minutes before use. Then the gelatine is lightly squeezed out and filled into a pot. Heat the gelatine slightly while stirring until it has dissolved completely. Remove the gelatine from the heat and stir a few spoonfuls of the cream into the gelatine until the mixture is smooth. Then add this mixture to the rest of the cream. Gelatine can't lump like that. If you want to bind liquids, e.g. for jelly, you can heat the liquid and dissolve the gelatine directly in it after the soaking time.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
360 kcal
0 g
84 g
0 g

Recipes with Gelatine

Almond cream / Crema di Mandorle
Almond cream / Crema di Mandorle is an Italian dessert, which tastes particularly aromatic due to homemade brittle. In a coated frying pan, let out the butter, add the sugar and heat with a wooden spoon while stirring until the sugar has melted and browned slightly. ...
Apple Cake
Apple Cake This apple cake tastes particularly aromatic with freshly cooked apple compote. Cut butter into flakes and knead with powdered sugar. ...
Apple cake without baking
Apple cake without baking For apple cakes without baking first grate biscuits finely. Knead with soft butter. ...
Apple Calvados Jelly with Pudding
Apple Calvados Jelly with Pudding For apple Calvados jelly with pudding first mix pudding powder and sugar. Stir with a little milk until smooth. ...
Apple jelly with peach pudding
Apple jelly with peach pudding For apple jelly with peach pudding first soak gelatine 5 minutes in cold water. Heat apple juice and apple wine in a saucepan. ...
Apple tin cake with Calvados jelly
Apple tin cake with Calvados jelly is prepared without baking. Knead soft butter and finely grated biscuits together. ...
Asparagus mousse
Asparagus mousse can be served as a light starter with buttered roasted toast corners, or as a small snack with toast with smoked salmon or as a filling for ham rolls with cooked ham. It is best to prepare the asparagus mousse in good time and let it cool well in the refrigerator for at least 2-3 hours. ...
Avocado Mousse
Avocado Mousse lets prepare easy. Soak gelatine in cold water for approx. 10 minutes. ...
Baileys Cream
Baileys Cream Bailey's cream is very easy to prepare, as it has to set in the refrigerator for at least 2 hours. You can also keep Bailey's cream covered overnight in the refrigerator. ...

(C)opyright by Marions Kochbuch