Jellies and mousses

About using gelatine

• Too much gelatine will make jellies and mousses rubbery and unpalatable so measure gelatine accurately. Correct proportions are approximately ½oz (15g) gelatine to 1 pint (300ml) liquid, or according to packet instructions. In soufflés and mousses part of the liquid may consist of eggs and cream.
• Sprinkle powdered gelatine over a measured amount of cold liquid, usually about 3 tablespoons, in a teacup or small bowl and leave for about 5 minutes until the granules have absorbed the liquid. In some recipes this ‘cake’ of soaked gelatine can be added directly to a hot mixture when it will dissolve quickly and easily.
• The bowl of soaked gelatine can be placed in a saucepan that has about 1 inch (2.5cm) of hot water in it. Gently stir until the gelatine has dissolved and there are no granules visible. Allow to cool slightly and when lukewarm add to the main mixture.
• Do not allow gelatine to boil or its setting power will be reduced.
• Metal moulds conduct heat efficiently; desserts quickly set and will always turn out well. China moulds are best reserved for cornflour or blancmange mixtures. Scald metal moulds with hot water to make sure they are clean and free from grease. For quick reference mark the capacity on the base of your moulds as sizes can be deceptive.
• Setting times for gelatine desserts can vary from 2–4 hours and depend on the mixture, the size of the mould and the chilling temperature. The more acid the mixture the longer the gelatine takes to set.