Gelatine

Leaf or powder?

Both leaf and powder gelatine have the same setting properties, however the method of use is different.  You may hear the word bloom in connection with gelatine, this is simply the setting or gelling strength, the higher the bloom the stronger the gelling strength.

Leaf Gelatine 
Types:
Among professional brands there are gold, silver and bronze gelatine leaves. The difference is the thickness of the leaf and so the weights are different, bronze being the thickest weighs, the most and gold the least (2g).  But most brands that you get in a supermarket will weigh about 3g per leaf (if you have a digital scales  you can weigh the leaf for better accuracy). 


Prep:
To use leaf gelatine you must first soften it in cold water.  The basic rule here is at least 5 times its weight in cold water.  Separate the leaves into the water and ensure the whole of the leaves are covered

When the gelatine is softened (after about 15 mins), remove from the water and squeeze out any excess water.

Heat and use:
The gelatine leaf can be added directly to a warm ingredient (see lemon curd recipe) or heated very gently in a microwave for a few seconds or in a warm pot (not over a direct heat).  DO NOT BOIL! Gelatine heats quickly and boiling it will affect its setting ability.

Powdered Gelatine:
Simply follow the manufacturers instructions.

Substituting Leaf gelatine for Powdered Gelatine:
Simply replace the weight of powdered gelatine you need for the same weight in leaf and follow the prep, heat and use stages given above.




Substituting Powdered Gelatine for Leaf gelatine :
 On average (although not always-see 'Types' above) a gelatine leaf will weigh 3g.  Multiply the number of leaves you need by three and that (roughly) is how much powder gelatine you need. If you have a recipe that calls for 5 leaves gelatine, then that is 15g powdered gelatine (using standard brand).

Now you now how much powder gelatine to use, how much water should you soak it in? 

Well  gelatine holds about 10g/ml  of water per sheet  so for example a recipe that calls for 5 sheets of gelatine use 15g of gelatine powder and 50ml of water.


Then simply heat as detailed above in 'Heat and Use'


Note:
Certain fruits, especially those we would consider exotic have an enzyme that prevents the setting of gelatine.  To avoid this you must boil any fruit juice first to reduce this enzyme activity before adding gelatine.  And avoid adding such fruit as kiwi to your jellys!