How to Use Gelatin

To bloom powdered gelatin, add the granules to five or ten times its weight in cold liquid. Sheets are typically added to excess cold water, then removed and gently squeezed. Use almost any liquid to bloom gelatin, as long as the liquid is cold. However, certain fruit juices, such as pineapple, kiwi, and papaya, must be heated and cooled before use. Heat inactivates the protease enzymes in these fruits. Protease enzymes break down gelatin and other large proteins into short strands, preventing them from gelling. Liquids that are high in acid, such as lemon juice, may weaken gelatin slightly, but they will not liquefy it unless the gelatin is heated in the acid. If gelatin is used with highly acidic ingredients, a slightly higher level of gelatin may be needed.