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Leiths Theory > Gelatine > Flashcards

Gelatine Flashcards

1
Q

What temp does gelatine melt?

A

27c

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2
Q

What temp does gélatine set?

A

20c

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3
Q

Why shouldn’t you boil gelatine

A

Can deactivate its setting ability

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4
Q

3tsp gelatine equivalent to how many sheets to leaf

A

3 sheets

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5
Q

How much liquid does 3tsp/ sheets of gelatine set approx?

A

570-600ml

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6
Q

Mould prep for water soluble dish such as jelly

A

None needed

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7
Q

Mould prep for fat based dish like panacotta or bavarois?

A

Lightly oiled (only if turning out)

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8
Q

What can affect the set of gelatine?

A

Acidic liquids and alcohol

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9
Q

Which fruits can of be set by gelatine?

A

Pineapple, kiwi, papaya (ppk) because they contain an enzyme which breaks down the protein in gelatine

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10
Q

Gélatine alternatives

A

Agar Agar

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11
Q

Why is mise en place important when working with gélatine?

A

Because gelatines capacity to set a liquid depends on accurate measuring and working efficiently

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12
Q

What are the key points to remember when bring a liquid to setting point? (4)

A

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

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13
Q

What can you do if you take the mix beyond setting point?

A

Put over a Bain Marie to melt down gélatine again

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14
Q

What are key points for demoulding?

A

Straight from fridge
Deep enough warm water - 3-6 mins
Sharp downward movement
Room up for 15 minutes before serving

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15
Q

Why has your bavarois not set? 3 reasons

A

Insufficient chilling time
Not enough gélatine
Gélatine lost setting ability (boiled/ too much acid or alcohol)

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16
Q

Cream/ bavarois is rubbery?

A

Too much gelatine
Not enough liquid

17
Q

Bav/ mousse / cream lumpy?

A

Custard/ cream too cool when gélatine was added so it set in lumps

18
Q

Bav or cream not smooth?

A
  1. Cream base/ custard base has not been well folded
  2. Cream overwhisked
  3. Base taken beyond setting point
19
Q

Bav/ cream too dense?

A

Cream overwhisked
Cream overfolded

20
Q

What is a gélatine set mousse?
How is it different to a regular mouse?

A

Flavoured aerated base set with gélatine. It is different because yolks are aerated and set with gélatine

21
Q

What part do the whisked yolks play in a yuzu mousse

A

They coagulate and bring stability

22
Q

Why is it important to work quickly when setting point has been reached for a set mousse?

A

Because the gélatine will start setting up and it will not be possible to achieve a flush smooth surface

23
Q

What are the component of a set mousse

A

Gélatine, sabayon,whipped cream, egg whites (medium peak)

24
Q

Why does your set mousse contain lumps of rubbery gélatine?

A

Gélatine wasn’t warm enough when added to the base
The mousse base was too cold when it was added

25
Q

Why would a set mousse contain lumps of cream?

A

Cream was either over whipped or not folded in correctly

26
Q

Set mousse has separated in to a frothy layer and flavoured layer?

A

Eggs whites were folded in before setting point was achieved so gélatine sunk to bottom

27
Q

Set mousse is dense and heavy? 4 reasons

A
  1. Over folding of cream or egg whites
  2. Mousse base not whisked to ribbon stage
  3. Too vigorous stirring when setting point reached
  4. Too much gélatine used
28
Q

What is gélatine?

A

Colourless flavourless water soluble setting agent made from animal skin and bones

29
Q

How do powdered and leaf gélatine differ?

A

In the way they are hydrated and melted

30
Q

What is a bavarois?

A

Flavoured custard, lightened with cream and set with gélatine

31
Q

Name the 5 stations needed to be set up as MEP for a set mousse

A

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

32
Q

How much gélatine is needed to set a pint of liquid,

A

3tsp/ leaves

33
Q

How do you prepare leaf vs powder gélatine

A

Leaf is sponged
Powder is soaked

34
Q

Why is an ice bath used to bring something to setting point

A

It speeds up the process

35
Q

Bavarois MEP

A

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

Leiths Theory (22 decks)

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