The trend of gelatin-based desserts has once again started at fine-dine restaurants. Flavored with wines, fruit purees, spirits, cinnamon, whole fruits, and mint, gelatin for dessert [เจ ลา ติ น ทำ ขนม, which is the term in Thai]can be the sophisticated addition. When you add gelatin to a flavorful custardy base and lighten it with whipped cream, egg whites, or both, the gelatin will give body and the staying power to light-as-air mousses, sweet cold souffle, or the Bavarian creams. However, as you wish to use gelatin for making the desserts, always remember that the keto makes tasty desserts lies in the correct incorporation of gelatin in the right proportion with the other ingredients to attain the smooth and tender texture.
Powdered gelatin is convenient
Gelatin usually comes in leaf, powdered, and capsule forms. Although the result will be identical, it is always better to use granular powdered gelatin, which is also the preference of professional chefs. There are two reasons for that:
- Ease of use
- Quick availability
Using the sheet is also a convenient way out for many, but it can be complicated to measure, and the soaking time is more for releasing the gelling properties.
Find the appropriate quantity
The amount of gelatin you will use in the dessert will depend on the recipe. And the perfect execution of the recipe depends on how well you hit the right quantity measurement. An ideal gelatin dessert will always be firm enough to hold its shape but tender enough to melt down the moment you place it on your tongue. Too much addition of gelatin will make the dessert stiff and add a rubbery texture. The deficiency of gelatin will cause the dessert to split and collapse. Generally, one packet of unflavored powdered gelation of ¼ ounce will set out 2 cups of liquid.