Gelatine Flashcards
What temp does gelatine melt?
27c
What temp does gélatine set?
20c
Why shouldn’t you boil gelatine
Can deactivate its setting ability
3tsp gelatine equivalent to how many sheets to leaf
3 sheets
How much liquid does 3tsp/ sheets of gelatine set approx?
570-600ml
Mould prep for water soluble dish such as jelly
None needed
Mould prep for fat based dish like panacotta or bavarois?
Lightly oiled (only if turning out)
What can affect the set of gelatine?
Acidic liquids and alcohol
Which fruits can of be set by gelatine?
Pineapple, kiwi, papaya (ppk) because they contain an enzyme which breaks down the protein in gelatine
Gélatine alternatives
Agar Agar
Why is mise en place important when working with gélatine?
Because gelatines capacity to set a liquid depends on accurate measuring and working efficiently
What are the key points to remember when bring a liquid to setting point? (4)
Constant stirring for even stirring
Quick cooling via ice bath
Parting of the waves / emulsion paint
Other components then combined must be same consistency and temperature
What can you do if you take the mix beyond setting point?
Put over a Bain Marie to melt down gélatine again
What are key points for demoulding?
Straight from fridge
Deep enough warm water - 3-6 mins
Sharp downward movement
Room up for 15 minutes before serving
Why has your bavarois not set? 3 reasons
Insufficient chilling time
Not enough gélatine
Gélatine lost setting ability (boiled/ too much acid or alcohol)
Cream/ bavarois is rubbery?
Too much gelatine
Not enough liquid
Bav/ mousse / cream lumpy?
Custard/ cream too cool when gélatine was added so it set in lumps
Bav or cream not smooth?
- Cream base/ custard base has not been well folded
- Cream overwhisked
- Base taken beyond setting point
Bav/ cream too dense?
Cream overwhisked
Cream overfolded
What is a gélatine set mousse?
How is it different to a regular mouse?
Flavoured aerated base set with gélatine. It is different because yolks are aerated and set with gélatine
What part do the whisked yolks play in a yuzu mousse
They coagulate and bring stability
Why is it important to work quickly when setting point has been reached for a set mousse?
Because the gélatine will start setting up and it will not be possible to achieve a flush smooth surface
What are the component of a set mousse
Gélatine, sabayon,whipped cream, egg whites (medium peak)
Why does your set mousse contain lumps of rubbery gélatine?
Gélatine wasn’t warm enough when added to the base
The mousse base was too cold when it was added
Why would a set mousse contain lumps of cream?
Cream was either over whipped or not folded in correctly
Set mousse has separated in to a frothy layer and flavoured layer?
Eggs whites were folded in before setting point was achieved so gélatine sunk to bottom
Set mousse is dense and heavy? 4 reasons
- Over folding of cream or egg whites
- Mousse base not whisked to ribbon stage
- Too vigorous stirring when setting point reached
- Too much gélatine used
What is gélatine?
Colourless flavourless water soluble setting agent made from animal skin and bones
How do powdered and leaf gélatine differ?
In the way they are hydrated and melted
What is a bavarois?
Flavoured custard, lightened with cream and set with gélatine
Name the 5 stations needed to be set up as MEP for a set mousse
Small saucepan for gélatine
Double boiler and bowl for sabayon
Medium bowl for whipping cream
High sided bowl and beaters for egg whites
Ice bath
How much gélatine is needed to set a pint of liquid,
3tsp/ leaves
How do you prepare leaf vs powder gélatine
Leaf is sponged
Powder is soaked
Why is an ice bath used to bring something to setting point
It speeds up the process
Bavarois MEP
Moulds prepped
Ice bath ready
Milk infused - leave 15 mins
Whip cream emulsion paint
Hydrate gélatine leaf
Make crème anglais
Add gélatine to cream anglais
Bring to setting point
Add cream
