Unflavored gelatin is used to thicken and set many desserts.
Gelatin is a protein found in the bones, skin and connective tissues of animals. When it is heated, it forms a sort of three-dimensional net at the molecular level, trapping and immobilizing moisture to make it thicken, becoming almost solid if enough gelatin is used. Unflavored gelatin comes in the form of thin sheets or granulated powder, which are prepared differently but can be used interchangeably.
Instructions
1. Measure a small quantity of cold water into a bowl, as directed in your recipe. Sprinkle the gelatin powder evenly over the top of the water.
2. Rest the gelatin for five to 10 minutes, depending on the quantity used, until it has absorbed the water and the granules are swollen and translucent. This is referred to as blooming the gelatin.
3. Add the gelatin to your recipe. It will usually be dissolved into a hot liquid, if the recipe includes one. When there is no hot liquid in the recipe, place the bowl of bloomed gelatin over a small saucepan of simmering water. Heat until the gelatin has melted, then, whisk it briskly into the other ingredients.
4. Soak gelatin sheets in cold water for five to 10 minutes, then squeeze out any excess moisture. The water does not need to be measured with gelatin sheets. Once the sheets are soaked, proceed as for powdered gelatin.
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