Questions tagged [gelatin]

For use in questions regarding the formation and/or use of gelatin (a commonly used a gelling agent in food) which is used in a wide range of foods such as gelatin desserts (Jell-O), trifles, aspic, marshmallows and gummy bears. Gelatin can also be used as a stabilizer or thickener.

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gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for ...
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Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer

I am doing a peach sorbet following pierre herme recipe which literally said: 580g of peach puree 74g sugar 104g water 37g of glucose (I've used high quality honey instead) 4g of sorbet stabilizer ...
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How to replace grams of leaf gelatin to grams of agar agar powder?

I am planning to make no-bake cheesecake. In the recipe, they used 5 grams of leaf gelatin(sheets). But I want to use agar powder instead, so how many grams should I have of agar powder? Also, how ...
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Can I substitute agar-agar powder for gelatin in no-churn ice cream?

I saw that many no-churn ice cream recipes use gelatin to prevent crystalization. Unfortunately, I don't have any gelatin left but a lot of agar-agar powder. Can I use agar-agar powder instead? And ...
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Jelly or flavored Gelatin

I have found some American recipes that call for a pkt of flavored gelatin. Is this the same thing aswhat we call in Australia as jelly.