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Baking essentials · Baking aids

Gelatine

Gelatine powder or leaves made from animal collagen; sets mousses, jellies and panna cotta with a gentle wobble.

Also called: gelatin, gelatine powder, leaf gelatine

What it is

This record covers powdered and leaf gelatine, the same product as the 'gelatin' record. Powder is measured by weight or sachet; leaves vary by strength grade, so follow the packet for how many to use per volume of liquid. About 1 sachet (7 g) of powder typically sets around 500 ml of liquid softly, but check the brand.

How it’s used

  • Panna cotta
  • Jellies, aspics and terrines
  • Marshmallows
  • Mirror glazes and mousses

Characteristics

When cooked
Sprinkle powder over cold water or soak leaves in cold water, squeeze, then melt into warm liquid; do not boil.
Sold as
powder
Cooking uses
Used for thickening, Used for binding

Storage

Pantry-stable. Sealed and dry; keeps for a long time.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Animal-derived (often pork or beef); unsuitable for vegetarians and vegans.

Nutrition per 100 g

Energy
335 kcal
Protein
85.6 g
Carbohydrate
0 g
Fat
0.1 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Gelatins, dry powder, unsweetened.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Agar agar — Boil to activate and use far less; the set is firmer and does not melt in the mouth.

Related ingredients

Recipes with gelatine

No recipe in the catalogue uses it yet.

More baking aids