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Unleash the Power of Gelatin: The Perfect Thickener for Desserts and More

Gelatine is a natural ingredient that is widely used in cooking and baking to achieve a wealth of different results. From setting custards and mousses, to adding a delightful texture to soufflés, gelatine is incredibly versatile and can be used in a variety of different recipes. For those who are unfamiliar with the ingredient, this guide provides all the information you need to know about gelatine and how to use it in your recipes. You will learn about the different types available, how to store and prepare it, as well as some helpful tips and tricks for getting the most out of your gelatine when cooking. So, if you’re looking to add a little something extra to your dishes, then gelatine is definitely worth a try.

What is Gelatine

Gelatine is an ingredient made from the collagen found in animal hides and connective tissue. It is the protein that holds a joint together, which explains its ability to form a gelling agent when heated. It is this firm consistency that makes it ideal for a variety of cooking applications, from forming a protective layer around food to forming a gel-like texture in recipes like panna cotta and mousses. Gelatine is also extremely versatile. It is this feature that allows it to be used in a vast array of different recipes, from savoury to sweet. Depending on the type of gelatine that you use, you can even make the texture of your final dish anything from very soft and jelly-like, to a firm and almost chewy texture.

Different Types of Gelatine

There are two main types of gelatine that you will come across when using it in your cooking – vegetarian and animal. Understanding the difference between these two types of gelatine is important, as they each have different properties and will therefore produce different results when used in your recipes. 

Vegetarian gelatine: 

This type of gelatine is made from plant extracts, such as seaweed, corn or soybean. It is suitable for vegetarians and vegans as it does not contain any animal products. It works in a similar way to animal gelatine, forming a gel when it is heated, but the consistency of the end result is slightly different.

Animal gelatine: 

This type of gelatine is made from the connective tissue taken from the skin of pigs or cows. It is the most widely used type of gelatine, and will produce a slightly softer and more jelly-like texture when cooked compared to vegetarian gelatine.

Benefits of Using Gelatine in Recipes

There are a number of reasons why gelatine is such a popular choice in cooking, including the fact that it is very affordable and easy to find, and can be used in a wide range of recipes, from savoury to sweet. Some of the key benefits of using gelatine in recipes include: 

Increases flavour and texture: the high levels of collagen in gelatine make it an excellent flavour enhancer. The thick, rich texture that it gives your recipes also makes them incredibly moreish. 

Gelling agent: gelatine is widely used in savoury and sweet recipes for its gelling properties. It is perfect for helping to thicken stews and soups, as well as for setting desserts, such as mousses and panna cottas.

Retains water: when added to a dish, gelatine helps to retain water, making it great for rich and hearty recipes, such as stews and soups.

Tips and Tricks using Gelatine

  • Gelatine is easy to use, but there are a few tips and tricks that you can employ to get the most out of it when cooking. These include: 
  • Make sure that you follow the preparation and cooking instructions on your packet of gelatine, as this will vary depending on the type of gelatine that you use. 
  • If you are using hot water to dissolve your gelatine, make sure that you stir the water while it is heating to prevent it from boiling. 
  • If you are making a savoury recipe that requires a lot of thickening, make sure that you use the correct amount of gelatine. Too much will thicken your recipe to the point where it will be very difficult to eat.


Common Recipes that use Gelatine

Gelatine is widely used in recipes across all categories, so there are countless recipes that you can use it in. This section looks at some of the most popular recipes that use gelatine, including:

Custards and crème brûlée: these desserts are made using a combination of egg yolks, dairy, and gelatine to create the perfect creamy, rich texture. 

Jellies and mousses: these desserts are made using gelatine and whipped cream, which are combined to achieve a tasty, jelly-like dessert. 

Soufflés: these puffy baked desserts are made by mixing eggs, some form of starch, and a small amount of gelatine together to form a firm, but gooey mixture that is then baked in the oven.


Alternatives to using Gelatine

There are a few alternatives to using gelatine that you can try if you are looking for a different texture or flavour in your dishes. These include: 
  1. Using agar - agar is a natural ingredient that is similar to gelatine, but is made from the roots of certain plants. This makes it a suitable alternative for vegetarian recipes. 
  2. Using starch - cornflour or potato starch can be used in place of some of the gelatine in recipes, such as mousses and puddings.
  3. Using collagen - this is a flavourless protein that can be added to recipes such as soups and stews to help thicken them.

Listing of the health benefits of gelatine


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