Gelatine - desserts and other dishes

1. Desserts and other dishes
G
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2. Types and Forms of Gelatine
Natural
gelatine
• by cooking
bones, trotters
and meat with a
lot of connective
tissue gelatine is
formed.
Commercial
gelatine
• Granular
• Pulverized
• Aspic powder
• Agar –agar

3. Coating Agents
• Purpose
– Preserve the food
– Improve its flavor
– Enhance its appearance
– Act as an accompanying sauce
or moistening agent

4. Gelatin
• Extracted from skins, connective tissue
of meat, and the bones of younger animals
• When mixed with water, is transparent
and almost colorless
• Is sold in a dehydrated form as a granule
and a fragile sheet
• Can be purchased as clear or brown color
• Is used to “set” such items as jellies,
mousses, and savory aspics

5. Gelatin-setting Agents
• Isinglass: a type of gelatin extracted
from the air bladders of fish,
particularly sturgeon
• Carrageen: a type of gelatinous
thickening agent derived from seaweed
that grows off the coasts of Scotland
and Ireland
• Agar or agar-agar: the Malay name for
gum; native to Japan

6. Gelatin
• Points to consider:
– Avoid fresh fruits containing the enzymes
Bromelin[p i n e a p p l e ], Fichin [ F i g s ] ,
Papain[ p a w - p a w ] , and Actinidia [ K i w i ]
– The infusion of large amounts of sugar will
inhibit setting properties
– When using dry powder, mix with cold
water first for 3 to 5 minutes to moisten
before adding the hot liquid for melting
– Can be melted and rechilled several times
before it loses its thickening ability

7. Gelatin
• Points to consider:
–Boiling will dilute its thickening
properties
–Will take twice as long to dissolve when
using cream or milk
–Always combine sugar and gelatin before
dissolving
–Always soak gelatin leaves in cold water
to soften before adding to a hot liquid

8. Gelatin
• Points to consider
–4 x [20g] sheets of leaf gelatin equal
12,5 ml
of powdered unflavored gelatin.
–1 envelope of powdered unflavored
gelatin 400 mL of liquid to establish a
standard firmness
–In its dry form, gelatin has an
indefinite shelf life

9. Uses of
gelatine
BAKERY
PRODUCTS
Marshmallow
Nougat
Icing
Glazes
Cream fillings
Gelatine mousses
Chiffons
Cream
fillings and
whipped
toppings
because of
its whipping
and
stabilizing
properties.

10. More Uses of Gelatine:
.

11. Properties of Gelatine
•change a liquid into an elastic, mouldable solid.
• whipping ability and acts as a foaming agent in
products such as marshmallow.
•form a thin film to cover food and prevent
moisture and flavour loss for example tasty clear
aspic or chaud-froid sauces.
•stabilizing abilities - whipped desserts and cream.
•prevents the formation of large sugar crystals in
sweets and large ice crystals in ice cream.
•act as binding agent to help other ingredients in
mixtures to stick together
for example meat rolls

12. Factors affecting the
setting of gelatine dishes
Concentration
SugarSalt
Acid
Enzymes
Temperature
Time

13. P r e p a r a t i o n
o f g e l a t i n e
d i s h e s
You can use either leaf or powdered
gelatine to prepare a large number of
delicious dishes and drinks.
Both forms have essentially the same
properties, but call for differing
preparation methods and dosing.

14. Soak the leaf gelatine for around 3 minutes
in cold water and allow to hydrate for
several minutes.
Then remove the hydrated sheets from the
water and carefully squeeze out the water.
For jellies, per 500 ml of liquid:
use 6 sheets
For creamy dishes (containing egg yolk):
use 4 sheets
For creamy dishes that are turned out:
use 8 sheets

15. For jellies, per 500 ml of liquid:
use 9 g powdered gelatine
For creamy dishes (containing egg yolk):
use 6 g powdered gelatine
For creamy dishes that are turned out:
use 12 g powdered gelatine
Commercially available powdered gelatine
9 gram is sufficient for 500 ml of liquid
and corresponds to 6 sheets of leaf
gelatine.

16. Stir the powdered gelatine into
approximately 5-times its volume of
cold water and allow the mixture to
hydrate for around 10 minutes.
Dissolving the hydrated gelatine in
warm dishes:
Stir the hydrated gelatine directly into
the warm liquid or cream until it has
dissolved.

17. Dissolving the hydrated gelatine in cold
dishes:
If preparing creamy desserts
with fresh cream or curd cheese,
dissolve the hydrated leaf or
powdered gelatine in a saucepan
over a gentle heat.

18. To prevent lumps from forming, the
dissolved gelatine and the cold mixture or
cream should ideally be at the same
temperature.
To this end, add a few spoonful of the cold
mixture to the gelatine first and only then
carefully stir in the remaining cold mixture.
Important!
Always add the cold mixture to the gelatine,
not vice versa.

19. When preparing jellies and
creamy desserts using raw kiwis,
pineapple, papayas or mangoes,
you should briefly steam the fruit
or pour hot water over it prior to
preparation.
When raw, these fruits contain an
enzyme that splits protein, which
breaks up the gelatine see slide 6

20. 1. Soften or 'bloom' the gelatine in a cool
liquid, usually water
2. Once the liquid is absorbed, heat the gelatine
to melt the crystals.
gelatine over a quarter cup of cold
water
Guidelines
for using
gelatine
3. When working with powdered gelatine
sprinkle it over cold water.

21. A
S
P
I
C
Tomato Chartreuse Mould

22. Aspic is a savoury gelatine made from consommé or
clarified stock. Because consommé is high in
gelatine, it hardens (SETS) when it cools, forming
aspic.
It can also be used to cover cold meat and other
food items to prevent it from drying on the surface
Aspic can be prepared as a mould with various
ingredients such as meat, vegetables or egg set into
the mould. The aspic is chilled and then sliced and
served.
Definitio n

23. Savoury
Aspic
Aspic is a dish in which ingredients are set
into a gelatine made from a meat stock or
consommé. Non-savoury dishes, often made
with commercial gelatine mixes without
stock or consommé, are usually called
gelatine salads

24. Aspic
Layers food in a aspic mould

25. Definition: Chaud-Froid is a jellied sauce
used to decorate serving platters or to coat
chicken breasts or other cooked and cooled
items (usually poultry).
Chaud
-Froid
"show-FRWAH"

26. Aspic and Chaud-Froid
Aspic jelly or Gelée
• Clarified stock that contains
enough gelatin to solidify when
cold.
• Most often, it must be crystal
clear.
• This is achieved by clarifying it
like a consommé.
• Aspic is used as a coating for
foods and as a binding
ingredient.
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27. Aspic and Chaud-Froid
Aspic as a coating has three main purposes:
1. To protect foods from the air.
Air would dry foods out and discolor them
To improve appearance and give shine.
To add flavor.
• As a binding ingredient, aspic is used in mousses,
terrines, and aspic molds.
• Aspic jelly is used as a garnish for platters or
servings of pâtés, terrines, and other cold items.
27
Presentation

28. Aspic and Chaud-Froid
• The best aspic is a well-made, naturally
gelatinous stock.
• It has a superior texture and flavor.
• It is time-consuming to make.
• Most aspics are made by reinforcing regular stock with
gelatin.
• Aspic powders and mixes are available.
• The flavor of aspic made from them does not
compare with that made from stock.
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Preparing Aspic Jelly

29. Aspic and Chaud-Froid
Aspic Strength
• Aspic for coating is used to glaze cold foods.
• It is also used as a finish coat over a
previous coating of Chaud-Froid or
mayonnaise Coulee.
• It contains a moderate proportion of
gelatin.
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Preparing Aspic Jelly

30. Aspic and Chaud-Froid
Aspic Strength
• Aspic for slicing is used to line forms and to bind the
ingredients for aspic-based terrines.
• Aspic for this purpose must hold its shape at cool
room temperature.
• It must cut cleanly with a hot, sharp knife.
• It contains a high proportion of gelatin.
• It must not be tough or rubbery.
30
Preparing Aspic Jelly

31. Aspic and Chaud-Froid
A white sauce containing enough gelatin to set like an
aspic.
• Chaud-Froid is French for “hot-cold.”
• The sauce is so called because the classic version
is made hot but eaten cold.
• Today, Chaud-Froid sauce is rarely used, except to
display pieces on buffets.
• Its main purpose on buffets is to provide a
smooth, uniformly white background for colored
decorations.
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Chaud-Froid

32. Aspic and Chaud-Froid
Aspic and Chaud-Froid are used to enhance both
the appearance and the flavor of cold foods.
• Aspic jelly must be cooled to just above
congealing temperature before it is used to coat
foods.
• If it is too warm, it will not have enough body to
coat and will just run off.
32
Using Aspic Jelly and Chaud-Froid Sauce

33. Aspic and Chaud-Froid
• Because most Chaud-Froid is thicker than
aspic, it is usually kept a little warmer when
poured.
• If the first layer of Chaud-Froid is too transparent or
not thick enough, apply one or two additional layers.
• After the Chaud-Froid has chilled and set, apply
decorations if desired.
• Finish with a layer of aspic for best appearance.
33
Coating with Chaud-Froid

34. D e m i -
G l a z e
V e l o u t é
Chaud-Froid

35. Chaud-Froid

36. Bavarian Cream
a Crème Anglaise base

37. Bavarian Cream

39. Spanish Cream with Passion Fruit
Cool Flavoured Gelatine Dessert

40. Charlotte Russe is a dessert invented by
the French chef Marie-Antoine Carême
(1784–1833), who named it in honour of his
former employer George IV 's only
child, Princess Charlotte , and his
current, Russian employer Czar Alexander
(russe being the French word for "Russian").
It is a cold dessert of Bavarian cream set in
a mould lined with ladyfingers.
An alternative to this is a Charlotte Royale,
which has the same filling as a Charlotte Russe,
but replaces the ladyfinger lining with Swiss roll.

41. Charlotte Russe
'ice-box cake’

42. Classic Apple Charlotte

45. Layer the mould

46. Charlotte Royal Charlotte Russe is the sister
dessert of Charlotte Royal

47. Mousse
. "Mousse" is the French word for "foam",

48. Mousse
Flavoured with Fruit Puree

49. Cold
Soufflé

50. Cold Apricot “Soufflé”

51. Bombe Frozen
Dessert

52. Frozen Bombe

53. Endless possibilities with gelatine