Confectionery Gelatine

Confectionery gelatine is an animal or plant-based gelling agent widely used in patisserie and dessert making. It is most commonly derived from collagen found in the skins and bones of slaughtered animals, or as a plant-based alternative from seaweed (agar-agar). In the kitchen it is used to set creams, cake fillings, panna cotta, gummy sweets, jellies and fruit drinks in aspic. It is sold in sheet or powder form, and both types need to be bloomed in cold water before use. The correct amount is crucial, too much makes the result rubbery, while too little prevents it from setting properly.