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One packet of unflavored powdered gelatin (about 2-1/4-teaspoons or 1/4-ounce) will set about 2-cups of liquid (just remember “a packet per pint”). Too much gelatin makes a dessert that’s stiff and rubbery too little causes the dessert to split and collapse. The perfect gelatin dessert is firm enough to hold its shape yet tender enough to melt quickly on your tongue. The amount of gelatin you need depends on your recipe. In Europe, there’s a stronger tradition of using the sheet gelatin, which some claim is easier to measure but which needs more soaking time to release its gelling properties.
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I always use powdered (granular) gelatin, as do most of the chefs I know, because it’s readily available and easy to use. Gelatin comes in powdered and leaf (or sheet) forms they produce identical results. However you plan to use gelatin, the key to making successful desserts with it lies in properly incorporating the gelatin into your other ingredients for smooth, tender results. When added to flavorful custardy bases and lightened with whipped cream, egg whites, or a combination of both, gelatin gives body and staying power to light-as-air mousses, Bavarian creams, and sweet cold soufflés, such as the lemon soufflé at right. A perfect example of this is Stephen Durfee’s terrine of strawberries and Champagne. But these aren’t our mothers’ molds.įlavored with whole fruit, fruit purées, wine, spirits, cinnamon, or mint, gelatin desserts can be sophisticated, with a jewel-like splendor. Those of us who recall those omnipresent technicolor rings of Jell-O when we were kids might shudder to hear that gelatin-based desserts are springing up at fine restaurants.