Hi there

I'm following a recipe that asks me to use:

2 sheets gold strength gelatin (equivalent to 8g)

and to:

Put gelatin sheets in a dish of cold water and soak to soften for five minutes.

I couldn't find leaves, and only have powder. How much powder and water do I use please?

Thanks

chris160179 - 2020-01-15 20:50:00

https://www.modernistpantry.com/gelatin-sheets-gold.html
https://stellaculinary.com/cooking-videos/food-science-101/f
s-003-guide-gelatin
Which (skim reading last link) leads me to believe 4g, not 8 as per your recipe

unknowndisorder - 2020-01-15 21:12:00

My "go to" Panna Cotta receipe (from The Quay to The Cove cook book) recommends 1 and a half sheets of gelatin = 4 teaspoons of powdered gelatin
Edit to add : dissolved in 125 mls hot water.

Edited by diamondgirl06 at 9:21 pm, Wed 15 Jan

diamondgirl06 - 2020-01-15 21:18:00

unknowndisorder wrote:

https://www.modernistpantry.com/gelat
in-sheets-gold.html
https://stellaculinary.com/cooking-videos/food-science-101/f
s-003-guide-gelatin
Which (skim reading last link) leads me to believe 4g, not 8 as per your recipe

Many thanks for posting this unknown, I read it with interest. I’ve never used sheet gelatine, seen it used in cooking programs of course, but have never actually seen the product available to buy. Perhaps the sheet gelatine is more widely available in larger supermarkets/centres? Have made a note of the conversion if I do come across the sheet variety in future. Never realised it came in different strengths either. But many thanks, the article was very informative.

strowan1 - 2020-01-16 06:51:00

strowan1 wrote:

Many thanks for posting this unknown, I read it with interest. I’ve never used sheet gelatine, seen it used in cooking programs of course, but have never actually seen the product available to buy. Perhaps the sheet gelatine is more widely available in larger supermarkets/centres? Have made a note of the conversion if I do come across the sheet variety in future. Never realised it came in different strengths either. But many thanks, the article was very informative.

I know I used to see sheets readily available, but have never used it, it just fascinated me. I was scared to use powdered gelatin, and would avoid anything that used gelatin lol. I thought that second website is a bit of a rabbit hole, and will be looking at more articles there lol.

unknowndisorder - 2020-01-16 07:08:00

I use 2 &1/2 tspoons powder in place of 2 leaves in my mint jelly, it works fine.

rainrain1 - 2020-01-16 08:11:00

I use Equagold Gold Grade gelatine leaves, and the suggestion on the packet is for 500 ml of liquid to use 4 leaves for a firm set and 3 leaves for a soft set.

Despite all the dramas around panna cottas on cooking shows there is actually a bit of leeway with leaf gelatine and it is well worth seeking it out in specialty food shops or larger supermarkets. I buy it from Gilmours.

davidt4 - 2020-01-16 10:03:00