Gelatine Flashcards
1
Q
How much gelatine to set 1 pint of liquid?
A
3 tsp powder/3 leaf to set 1 pint
2
Q
How to prep moulds for jelly and pannacotta/bavarois?
A
Jelly = with a little water Pannacotta/bavarois = lightly with oil
3
Q
What affects gelatine setting ability?
A
Alcohol, acid, ratio of gelatine to liquid, temperature
4
Q
What happens if base isn’t warm enough before adding gelatine?
A
Gelatine doesn’t melt properly, will get bits of unmelted gelatine and liquid won’t set properly
5
Q
Rules of gelatine
A
Always weigh accurately
Always sponge gelatine
Sponge powdered gelatine in minimum 3 tbsp water
Avoid stirring to prevent loss of gelatine
Always goes into warm base
Do not boil
6
Q
MEP for cold soufflés
A
Line mousse rings with clingfilm base and parchment collar
Prepare double boiler
Sponge gelatine
7
Q
What is a bavarois
A
Custard base set with gelatine
