Savoury jelly can be used to top terrines, while sweet jelly is delicious served with ice cream or custard. To set creamy, panna cotta or other ‘soft’ desserts use half the amount of ‘bloomed’ gelatin. Stir thoroughly until the gelatin is completely combined and dissolved, then refrigerate for 2 hours (or until set). To thicken sauces, gradually stir in bloomed gelatin until desired consistency is achieved.Īlternatively, to make jelly add the bloomed gelatin (as above) to 200 ml of pre-heated fruit juice. To add to soups and hotpots, whisk the softened gelatin into a cup of hot liquid or stock, then stir into the pot thoroughly. Leave to sit until the gelatin rehydrates. Sprinkle a ¼ cup of powder into ½ a cup of cold water (1:2). To use gelatin in sweet or savoury recipes the powder must first be softened or ‘bloomed’. The fine powder is odourless and flavourless, so it can be used in sweet or savoury dishes without affecting the taste. This pure gelatin is made in Australia from 100% Australian ingredients. Gelatin is a good source of protein that contains essential amino acids. More recently, gelatin has been rediscovered and embraced by people interested in gut and digestive health. Gelatin has traditionally been used for hundreds of years as a setting agent in the lollies, jelly, desserts, soups and sauces.
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