Gelatine

Question 1

Rules of gelatine for powdered

Answer 1

Weigh accurately
Always soak powdered gelatine in a minimum of 3tbsp of water and when melting powdered, it must be a very gentle heat and no stirring. Do not boil.

Question 2

Rules of gelatine for leaf

Answer 2

Always cut leaf gelatine with scissors and when rehydrating leaf gelatine use cold water and do not leave it in the water for too long

Question 3

How much gelatine to use approximately per pint of liquid

Answer 3

1 pint needs approximately 3 tsps of powdered gelatine or 3 leaves

Question 4

How to prep of moulds for a jelly and cream based mixture

Answer 4

There is no mould preparation required for a water based jelly.

For a cream based mixture, e.g. a pannacotta, the mould is lightly oiled before being filled.

Question 5

What is gelatine?

Answer 5

A translucent, colourless flavourless ingredient derived from collagen from cows or pigs

Question 6

When might you need to increase the levels of gelatine stated in a recipe?

Answer 6

In very hot weather
If transporting the dessert (e.g to a function)

Question 7

The main reason for the jelly having strings of gelatine through the
finished product

Answer 7

The base was too cold
The gelatine was not warm enough when added to the base and set in lumps

Question 8

How does alcohol and acidity affect gelatine?

Answer 8

These ingredients reduce the strength of gelatine:
* An acidic base e.g lime or lemon
* An alcoholic base