Gelatine


gelatine

This is the general resource page for gelatine.

In it is pretty much everything you’re likely to want to know about it, from: What is it (including production)?;  how to use it; recipes; and different types & strengths

What is Gelatine?

Production:
Gelatine is derived from collegen which is present in connective tissues and bones and the process called hydrolysis is used to extract it from the sources.
Porkskin is a significant ingredient, for several reasons, mainly due to availability and the short time of pre-treatment prior to extraction.

Gelatine is classified as ‘derived protein’ & a food in its own right; it is given the E number E441

Element composition:

50.5% Carbon

6.8% Hydrogen

17% Nitrogen

25.2% Oxygen

How to use gelatine

Gelatine leaves need to be hydrated before use. The main key to this is to use cold water, & enough of it so that the leaves have room to move around & swell. When soft & feel like a used condom,  remove the gelatine from water & introduce to the warm solution you are going to set. It mustn’t be too hot, aim for 60°C as a maximum (be-careful not to boil) . Fully dissolve the gelatine, then pass through a strainer. Now it’s ready to set in the fridge, or to blend into your target solution.

gelatine

The 4 main stages of using gelatine


Different types & strengths

Gelatine in its most common forms are:

  1. Powdered
  2. Leaf

Leaf gelatine then comes in varying strengths:

TypeBloom strengthGrams per sheet
Bronze125-1553.3
Silver1602.5
Gold190-2202
Platinum235-2651.7

Whilst this may seem pretty simple on the surface of it the four members of the leaf gelatine sub-group are really only for illustration. The most common & widely used version is bronze leaf; to the point where in professional kitchens it is a unit of measurement, mainly because it doesn’t vary from kitchen to kitchen. Although recipes which are pre-1960s may require adjustment, as gelatine leaves now are smaller by about 50%.

Recipes

Coffee cloud

  • 10g Instant coffee
  • 20g Caster sugar
  • Enough boiling water to dissolve the above and make upto 450ml
  • 3 leaves of Gelatine

Combine the coffee, sugar & the water; ensuring that they are all dissolved.

Then divide the mix in half; put one in a metal kenwood/kitchen aid bowl then into the freezer for 1hour, and the second solution dissolve the gelatine & keep at room temperature.

When the first mix is suitably chilled, place on the Kenwood/Kitchen aid machine with the whisk attachment & whisk at ¾speed whilst slowly pouring in the second gelatine solution.

Continue to whisk until the liquids have volumised  virtually to the top of the bowl.

gela[tine

gelatine

Broken tiramisu: Mascarpone mousse, coffee cloud, chocolate soil, kaluha ice-cream, frozen chocolate sponge.

Dill pollen panna cotta with mint & a chilled pineapple soup.

  • 500ml Double creampanna cotta
  • 500ml Semi skimmed milk
  • 3 ½ Leaves of gelatine
  • 50g Caster sugar
  • 10g Wild Dill pollen

Add the cream & the milk together, along with the sugar & the dill pollen.

Heat until just below the boil.

Remove from the heat, cling film and infuse for 2hours.

Soften the gelatine leaves in cold water until they resemble the same texture of a condom, drain.

Return the milk/cream mix to the heat add the soften gelatine and dissolve, DO NOT BOIL.

Pass through a fine chinois in to a bowl sat on top of ice, to aid cooling.

Gentle stir until the mix starts to thicken, then pour into cling film sealed rings.

Chill over night.

For the Soup:

  • ¼ of a Pineapple, diced & trimmings reserved.
  • 10ml dry sherry
  • 1 tsp chilli vinegar
  • 6 bruised stems of chocolate mint

Put the diced pineapple to one side.

Put all the other ingredients in a blender (except the mint) and purée until smooth, add the mint stalks and chill overnight.

To plate up; pass the chilled soup onto the diced pineapple. Centre the panna cotta and add the chilled soup, garnish with miniature mint leaves.

Sources: GMIA, Wikipedia, Corpulentcapers.com