Gelatin is an ingredient made from animal bones and skin, containing a high protein content that helps give dishes and baked goods a firm and elastic texture.
There are two types of gelatin: gelatin powder and gelatin sheets. Both have the same function, but gelatin powder is more popular due to its lower cost and ease of direct mixing with ingredients.
Gelatin powder is odorless, tasteless, and has a pale yellow color.
Unlike agar powder, gelatin powder produces a smooth and soft texture, creating a melt-in-your-mouth sensation. Therefore, gelatin is especially favored in desserts such as chè khúc bạch, panna cotta, mousse, and more.
How to use:
The recommended ratio is at least 6g of gelatin powder for 250ml of liquid.
For dishes with a tangy taste (containing ingredients like passion fruit or lemon), increase the amount of gelatin slightly to improve the setting.
Step 1: Mix gelatin powder with cold water (or another part of the liquid ingredient).
Step 2: Heat the mixture using a double boiler or microwave for a few seconds until the gelatin melts. Be careful not to let the mixture boil.
Step 3: Combine the melted gelatin with the other ingredients, stir well, and refrigerate until set.
Storage:
Once opened, it is recommended to use the gelatin within 48 hours to ensure the product's quality.