In the summer, people enjoy indulging in various cold desserts, particularly favorites like mousse and pudding. Achieving that delightful taste largely depends on one key ingredient – gelatin.

However, some individuals find themselves perplexed about how to use it properly. Let's explore the correct methods for using gelatin!

Gelatin possesses a unique property of solidifying ingredients without compromising their flavors, making it a versatile addition to various pastries. It comes in two common forms: gelatin sheets and gelatin powder, with the latter being more straightforward.

Gelatin sheets are transparent, yellowish flakes that lack a distinct taste, while gelatin powder presents itself as a yellowish powder. Despite their different appearances, both versions serve the same purpose, and you can seamlessly interchange gelatin sheets and gelatin powder.

Originally derived from fish swim bladders, fish skin, and fish bones, gelatin is a protein gel characterized by high purity and a distinctive fishy flavor. This substance is called fish gelatin sheets, fish gelatin powder, or simply gelatin sheets.

Today, the market predominantly offers gelatin extracted from other animal bones and meat skin to produce collagen protein. Now, let's delve into the proper usage of gelatin.

Gelatin sheets:

1. Soak the gelatin sheets in cold water at around ten °C for 10-15 minutes. In summer, consider using ice water, with pure water being the ideal choice.

2. After soaking, remove and gently squeeze out excess water.

3. Add the softened gelatin sheets to other ingredients and let them melt.

Note: Typically, one gelatin sheet weighs around 5g, making it convenient without precise weighing. However, the process may be a bit challenging in situations requiring more accurate measurements.

Gelatin Powder:

1. Mix gelatin powder with water at a ratio of 1:5 or 1:6. First, prepare cold (iced) water and pour in the powdered gelatin to ensure even absorption.

2. Melt the soaked gelatin powder over water until it forms a liquid consistency before incorporating other ingredients.

3. Gelatin begins melting at around 25°C, with the optimal heating temperature being approximately 40°C. Avoid exceeding 60°C, as higher temperatures can compromise gelatin's coagulation ability.

Tips:

1. A moderate amount of milk and sugar (excluding fructose) can enhance gelatin's coagulation ability, improving the final product's strength.

2. Acids can hinder the coagulation ability of gelatin. When encountering acids below a pH of 4, such as those found in blueberry, strawberry, and lemon juice, the protein gel of gelatin breaks down. To use these ingredients, heat the juice above 75°C to neutralize enzymes before incorporating them.

3. Gelatin solidifies at a low temperature, so it's advisable to refrigerate the final pudding or mousse for 12 hours to ensure proper setting. Store the finished product in the refrigerator.