(Knox Gelatine, the most common brand on American grocery shelves, also has some more, ahem, unexpected uses for gelatin. It’s responsible for the bouncy chewiness of marshmallows, the fluffy-yet-firm texture of chiffon pie filling, the transparent appearance and characteristic jiggle of jelly cakes, and even the cloud-like mousse in this Strawberry-Filled Angel Food Cake. Gelatin is key to giving some desserts their distinct texture - mainly anything that’s soft and creamy, but still stable enough to hold its shape. It’s derived from the collagen found in the bones, skin, and connective tissue of animals, and sold in processed form for use in baking and cooking.
Gelatin is a flavorless, colorless substance that’s added to desserts and other dishes as a thickening agent. You'll typically find gelatin sold in powdered form, almost always by the brand Knox Gelatine. To help you unlock this fun and fabulous genre of baking, read on for our guide to all things gelatin. This small but mighty ingredient is essential for a variety of treats beyond Jell-O-inspired desserts, but despite its prominence, it’s not always the easiest to use. Such desserts range from boozy delights (a far cry from Jell-O shots) to classic Mexican desserts to edible art pieces, all of which call for gelatin to achieve a texture and consistency that’s wholly unique. Dayana Lanuza, who makes stunning floral gelatin desserts at Honey Flower Sweets, says that for some customers, "the gelatin reminds them of when they were little and get nostalgic."Ĭolorful gelatin desserts are cropping up on Instagram, at restaurants, and in home kitchens alike, bringing retro flair to our feeds. For every 1/2 pint of water used, add a drop of dishwashing liquid/soap to break the surface tension of the mixture, ensuring proper coverage of the mixture.The wiggly, wobbly, neon dessert that many of us encountered in our youth - for me, it was at Sunday lunches at the cafeteria by my grandmother’s in Charleston, where bowls of red Jell-O cubes swayed softly in the buffet line - has resurfaced alongside other old-is-new trends like low-rise jeans and Sex and the City.Pour the mixture through a fine sieve (such as cheese cloth) to ensure that the gelatin has completely dissolved and no clumps are in the final mixture.After the gelatin dissolves, let the mixture cool.Continue heating for about 1-2 minutes after water vapor starts forming until the gelatin dissolves completely.during this process to ensure consistent heating throughout the mixture. Make sure to lightly stir with a clean spoon/stick/etc. Heat up the mixture on LOW heat until water vapor begins to form.Only use distilled water as any contamination could cloud the gold. Soak two of these 1/2″ x 1/2″ diamonds for every half pint of distilled water for 20 to 30 minutes.Note: The picture above depicts 2 gelatin sheets. The paper-like quality of these gelatin sheets allows the user to easily cut the sheets into smaller sections with scissors or any other cutting tool.Įach gelatin sheet is marked with 80 of 1/2″ x 1/2″ diamond sections for convenience. Food-grade gelatin sheets can be used in the same way as animal hide glue.
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