How to Bloom Gelatin
Many recipes require you to know how to bloom gelatin, but you may be wondering just where to start. This is a fairly easy process to allow you to use gelatin in any of the recipes that you are making. Usually you will have to soften and hydrate it first in a liquid like water or wine before you can use it which is the process known as blooming.
Why Bloom Gelatin?
More often than not with gelatin, you will classically have to bloom it prior to using it. Blooming soaks it in a liquid to soften up the gelatin and you need to do this whether what you have comes in sheet or powdered form. To bloom your gelatin means that you are preparing it properly to dissolve more simply when mixed with all of your other ingredients. What happens when you do not bloom it is that it will give you lots of lumps running through your finished recipe. As soon as the gelatin has bloomed you can incorporate it safely and smoothly in with all of your other ingredients.
Both powdered and sheet forms are able to be used interchangeably when your recipe requires gelatin. So that you get the right results when preparing something that comprises gelatin, it is essential be able to know how to prepare it correctly and combine it appropriately.
Blooming sheet gelatin,- You need to soak in a bowl your sheets of gelatin in water for 5 minutes. It does not really matter how much water that you use to cover the sheets in the bowl but a couple of cups of water should do the job. As soon as the gelatin sheets have begun to soften, you need to lightly squeeze the sheets to get rid of any extra water. You can now go on to melt the sheets as suggested by the recipe that you are following, usually by melting the sheets in your microwave for a few minutes or by stirring the sheets in a warm liquid of your choice.
Blooming powdered gelatin,- Simply pop a tiny amount of cool water in a bowl and sprinkle your powder lightly on top. As soon as you do this the powdered gelatin is going to begin to absorb the water and it will increase in size. Allow the mix to sit on the side for a few minutes until you continue on with using the gelatin in your recipe. Usually you will want about ½ cup of water for every single packet of powdered gelatin that you use.
Ways to Use Gelatin
Once you have bloomed your gelatin the are more than a few ways that you can use it in your recipes.
- Create gelatin molds: You can make all the classics using gelatin such as panna cotta or aspic, as it will help to firm up anything that it is added to once chilled. Before you try unmolding it you can help yourself by dipping a knife into warm water and then around the outside of your mold.
- Firm up your favorites: When you add bloomed gelatin to things such as mousses or whipped creams the gelatin will trap air inside them which halts any more liquid from leaking out keeping the firm.
- Make it fruity: To add to fruit to gelatin, you first need to chill it until it is a whipped consistency that is on the way to being set before you combine it with fruit and flavors. When your gelatin is not allowed to get thick enough before you add your fruits, they might either float or even sink to the bottom. Some fruits like pineapple or kiwis contain enzymes that stop gelatin from setting unless they have been cooked first.
After using your bloomed gelatin and adding it to any of the other ingredients that you are using, then you will have to chill it until it is totally set. If you desire something you are making with gelatin to set much faster, then you can try to chill the mold or plastic container that you are going to be using first. Likewise, you can stir the combination continually in a bowl which is sitting over iced water until it starts to set then put it into your mold. Permit gelatin to set while waiting for it to become entirely firm which will usually take at least overnight.
Overall, gelatin is a useful and common ingredient that is required for lots of recipes. As long as you learn how to bloom gelatin you will be busy making a multitude of tasty treats.
- Gelatine recipes – BBC