Preparation info
  • Makes

    18 fl oz

    (see )
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Gelatin, sheet 4


  1. Bloom the gelatin in enough cold water to cover it completely. Squeeze out excess water.
  2. Warm the flavored liquid. Add the gelatin to the warm liquid and stir to dissolve.
  3. Cool over an ice water bath to 70°F/21°C before pouring onto mousse cakes in rings.
  4. Chill to set before removing the cake ring.