A guide to gelatin preparation

Rule of thumb for the dosage and swelling of leaf gelatin:

•    For jellies, per ½ litre of liquid: use 6 leaves
•    For cream desserts (with egg yolk): use 4 leaves
•    For moulded cream desserts: use 8 leaves

Leaf gelatin swells when it is placed into a bowl of cold water. A packet of leaf gelatin is enough to set half a litre of liquid. The leaf gelatin is left to soak in the cold water for five minutes, which causes it to swell and soften. Some of the water is pressed out of the gelatin by hand and the gelatin is then dissolved in a warm (not hot) liquid, all depending upon the recipe, by which the structure of gelatin changes and it loses its binding properties. Leaf gelatin is easy to work with and very soluble.

Rule of thumb for the dosage and swelling of powdered gelatin:

A standard sachet of powdered gelatin (9 grams) is enough to set 500 millilitres of liquid and is the equivalent of 6 leaves of gelatin.

•    For jellies, per ½ liter of liquid: use 9 grams of powdered gelatin
•    For cream desserts (with egg yolk): use 6 grams of powdered gelatin
•    For molded cream desserts: use 12 grams of powdered gelatin

The ground gelatin can directly be soaked in the liquid in which it will later be dissolved (for example in fruit juice or whipped cream, or, as an alternative, in water).

However, enough liquid should be used that it completely covers the gelatin powder.

After soaking for five minutes, the pot with the gelatin is simply placed on the stove and heated on a low heat while stirring until the gelatin has completely dissolved.

Again, it is very important to avoid overheating.

It may be a bit easier to work with ground gelatin but it cannot be measured out as easily as leaf gelatin.

Some recipes do not include a liquid that can be used to dissolve the gelatin.

In this case, the soaked gelatin can be dissolved without adding any liquid.

A bain-marie should be used to avoid overheating.

Only leaf gelatin can be dissolved without the addition of a liquid.