Pastry gelatins and gelling agents
Sheet and powdered gelatins (gold, silver, bronze) for mousses, entremets, mirror glazes and Bavarian creams.
Sheets, powder and grades
Gelatin is available in sheets (practical, with per-piece dosing) and powder. Its gelling strength is measured in bloom: gold (200), silver (160), bronze (140). The higher the bloom, the greater the gelling power, adjusted according to the desired firmness (airy mousse or firm entremets).
How to use it properly
Sheets: rehydrate in cold water for 5–10 min, squeeze dry, then dissolve in a hot preparation (never boiling). Powder: rehydrate in a specified volume of water before incorporating. Do not boil gelatin, as this destroys its gelling power. For a plant-based version, agar-agar is an alternative (used differently).
Frequently asked questions
Sheet or powder?
Sheets for simple per-piece dosing, powder for large quantities and precision.
What is bloom?
A measure of gelling strength: gold 200, silver 160, bronze 140.
How to rehydrate?
Soak sheets in cold water, then squeeze them dry; rehydrate powder in a specified volume of water.
Plant-based alternative?
Agar-agar, but it sets more firmly and is used differently (dosage and cooking).
