Fish gelatine powder, 30 g

Fish gelatine powder, 30 g

Gelatine is an indispensable helper when it comes to making creams, fillings and icings. With the correct dosage and application, soft masses are created with sufficient stability to retain their shape in a cake, for example. Fruit jellies or even jelly babies can also be made with gelatine.

Fish gelatine is the ideal substitute for anyone who wants to avoid conventional gelatine. Commercially available gelatine is pork gelatine and many people refrain from eating pork products due to their religion, beliefs and other reasons. Fish gelatine is therefore the perfect substitute, as it is in no way inferior to pork gelatine in terms of functionality and efficiency.

As it is of animal origin, it is sometimes replaced by vegetable gelling agents, but caution is advised with some recipes. Find out in advance about the melting or gelling point and the duration of the effect. Glazes in particular should be made with gelatine. At 25 to 35 °C, its solidification point is rather low, so the glazed cake or dessert will not be melted by the glaze. With vegetable gelling agents, the icing has less time to cool down and must be used immediately, which can lead to a loss of appearance. In addition, the effect of some plant-based agents wears off after a few hours, which in the worst case could cause the cake to collapse.

Application

To prevent lumps from forming in the cake filling or cream, you should know how to handle gelatine correctly. It must always be mixed and cannot simply be added to the cold cream. Prepare the cream in advance according to the recipe; whipped cream is often only folded into the mixture after it has been leveled.

In direct comparison, one sheet of gelatine corresponds to about ½ teaspoon of powder, which is approximately 2.5 g. Mix the desired amount of gelatine powder with 12.5 g of water per 2.5 g of gelatine powder. The amount of gelatine powder required can of course vary depending on the other ingredients, the ambient temperature and the texture to be achieved. Heat the gelatine and water mixture in the microwave until the gelatine has completely dissolved. If the gelatine is heated too much and starts to boil, it will lose its binding properties.

As soon as the gelatine has melted, pour a large dollop of your cream mixture into the pan and mix well with the gelatine. This mixture is then immediately poured back into the remaining cream and stirred in well. This process is called levelling, which prevents pieces of gelatine from forming in your cake fillings and creams.