“The secret to perfect desserts: Using gelatin sheets like a pro”

Sheet gelatin is essential for cheesecake and other desserts, but sometimes it is difficult to use. Here are the secrets of the experts.

I sweets they are among the most loved dishes in the world, from ice cream to cakes and tarts, whether they are purchased or homemade, they always give joy to the palate. So many people love dabble in the kitchen and prepare the tastiest recipes with your own hands.

Important for many sweets is an ingredient in particular and it is the gelatin sheets, essential for the rendering of semifreddi, creams, mousses and the beloved cheesecakes. Many of these desserts are purchased ready-made in pastry shops or supermarkets, but there are those who love to spend time in the kitchen and prefer make them with your own handsso you also need to prepare the jelly.

This food, also known as gelatineis of animal origin without any taste and smell, it is possible buy it ready-made as dried sheets generally from 2 g sheet. It is also often purchased in powder form.

Fruit can be used to prepare gelatin sheets, which is why the food in question is used in many desserts fruity. However, sour fruits or fruits with a hard and fragmented consistency such as kiwis, pineapple and watermelon are not recommended.

The right proportions for gelatin sheets

Per prepare gelatine in sheets takes 10 minutes and is very easy and cheap. According to the quantity you want you choose how many sheets to use and consequently yes defines the total time it takes to prepare. The only ingredients needed are gelatin sheets or isinglass.

There is from specify, as the chefs recommend, that for perfect success you need to consider that each liter of compound (loose sheets) leads to 20 g of isinglass, therefore if each sheet weighs 2 g then 1 sheet firms up 200 ml of liquid, like 3 sheets instead 300 ml and so on.

The preparation

To prepare the jelly at home you start by placing the leaves in a bowl with cold water, dipping them completely for 10 minutes in order to soften them. Later you can wring out the gelatine and add to the cream or milk and mix over low heat until melt it altogether.

We must leave cool the liquid and add it to the rest of the chosen recipe, then wait for it to harden and leave it cool down in the fridge for 3 hours before you can eat the dish.

In case you have a disposition the gelatin powder the same steps are performed by doing Attention but when you mix it well so as not to create annoying lumps.