Instant gelatin powder, 30 g

Instant gelatin powder, 30 g

The instant gelatin powder is the perfect helper to make creams, panna cotta, puddings, fruit jellies and mousses. 2.5 grams of the powder is equivalent to one sheet of gelatin. The powder does not need to be soaked beforehand, but should be mixed with water and warmed a little. And the gelatin is ready to be processed. 

Application and properties

Mix 2.5 grams of gelatin powder with 12.5 grams of water. Heat the mixture in the microwave on medium power for 15-20 seconds or until it is completely dissolved and now add it to your cream, panna cotta or fruit jelly. Do not stir the gelatin into boiling liquid or it will lose its gelling function.

Recipe chocolate mousse

Ingredients
:75 g whole egg12
g granulated sugar90g


dark couverture Maracaibo 65 %2
.5 g instant gelatin powder + 12.5 g water135
g whipped whole cream

Now beat the whole egg with the granulated sugar together. At the same time, you can carefully melt the couverture over a water bath. As soon as the whole egg is really nice and foamy and has increased in volume, you can add the warm, liquid couverture. Couverture stir in and also directly add the dissolved gelatin. Only as long as the mass is still warm, the gelatin dissolves. Fold the whipped cream into the mass and your chocolate mousse is ready!