You buy gelatin sheets. They are very thin, dry sheets of gelatin with a diamond pattern on them. They are just a different form of gelatin than powdered, so if your recipe calls for them, you can just Google the conversion. I have never heard of anybody trying to make them (but if someone does, it would be neat to hear how they do it!).
I use them to make "windows" or anything that is mean to look like glass.
I also use them for stabilizing whipping cream, ie. if I add a liquid like Bailey's to my whipped cream (okay, a lot of Bailey's....) Try it - bake a thing round almond sponge cake, top it with Bailey's whipped cream, and decorate with chocolate. Yummm!
I use them to make "windows" or anything that is mean to look like glass.
I also use them for stabilizing whipping cream, ie. if I add a liquid like Bailey's to my whipped cream (okay, a lot of Bailey's....) Try it - bake a thing round almond sponge cake, top it with Bailey's whipped cream, and decorate with chocolate. Yummm!
How do you use it to stabilize it? Yuo melt them? How?
Edna
another tip...add some of whatever liquid is going to be stablilzed with gelatin (fruit puree, juice, etc) to the softened gelatin sheets and warm them together so that the gelatin completely melts in it. If you add melted gelatin to a cold liquid you run the high risk of getting little clumps of gelatin in it, and also you will lose some of the stability.
Also...you need to make sure you have the right conversion if the recipe calls for powdered gelatin. Each sheet weighs roughly 3 g and you will need to decrease the liquid, because recipes with powdered gelatin are taking into account the liquid that you will need to bloom the gelatin in.
Hope this information helps!!
-Kristy
Wow...lots of good info. I have actually never heard of them or seen them. I want to use them for wings. So where do I buy them? Do I have to order them or can I buy them at a grocery store or craft store?
High end grocery stores should have them. They are a bit more expensive than powdered gelatin, so don't have sticker shock!
If you like them, I'm sure you can find them in bulk from a wholesaler, such as Chef Rubber. com.
Just a side note, Gold, Silver, & Bronze are various weights of the sheets, lightest to heaviest, respectively. They don't have any affect on the color of anything you use them with.
I have used silver many many times and it is a great quality.
Hope this helps!
-Kristy
Thanks Kristy...I found them on rubber chef website. I'll have to order them sometime. Unfortunately I need to make wings for this weekend, so I think I'll make some sugar and karo candy and pour it in some kind of mold or something. Any ideas?
ASheets are used for mousses, chocolate glaze, jelly, creams and other stuff that need to have consistency. Is used a lot in european pastries. You can found silver, bronze or gold gelatin sheets and each one has a diferent strenght. You have to bloom it in cold water. A lot of recipies discard the water used to bloom the gelatin but other rrecipes call for that water. Someties, instead of bloom it in water, you can melt it. I use it a lot and i love it! :grin::grin:
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