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Gelatin

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Gelatin, whether in powder form or sheets, is a staple in the bakeshop. When properly prepared, it forms an appealing crystal clear gel with bounce and spring. Best of all, gelatin melts quickly and cleanly when eaten.
Gelatin has many uses. It is a necessary ingredient in Bavarian creams, fruit mousses, and cold soufflés. It is a good stabilizer for whipped cream and many cake fillings, and it provides the characteristic texture of marshmallows and gummy confections. Gelatin mixtures, when cooled to thicken, can be whipped much as egg whites can be whipped.

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