Gelatin sheets

Powdered gelatin may be the go-to for home-cooked recipes like our moscato and peach gelée, but the standard in professional kitchens is the translucent rectangle known as sheet (or leaf) gelatin.

This article sums up everything you need to know about gelatin - how it is classified, its uses, its properties and other interesting facts about gelatin.

Homemade Marshmallows — Zoe Bakes

We are obsessed with set desserts! They require such precision, and what we love about them especially is that you can adjust their firmness by simply

To Use Powdered Gelatin -Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per envelope. Do not dump the granules in as a pile as the granules in the middle won't dissolve or 'bloom' properly. -Let stand for 5 to 10 minutes. -Add warm liquid or heat gently, stirring

When you are working with gelatin in a recipe, the directions will typically ask you to “bloom” the gelatin before using it. Blooming is the process of soaking gelatin in cold water before using it. The water serves to soften the gelatin, whether you are using gelatin sheets or powdered ...

The first time I saw Snow Globe Cupcakes with Gelatin was on The Great British Baking Show! I had no idea such a thing existed. It’s so cool that these gelatin bubbles are edible and so cool-looking. I made mine two ways, one with Knox Gelatin and premium gelatin sheets. Naturally, I wanted the clearest snow globe, so make sure to find out which one turned out the best.

This is my basic sheet gelatin recipe. I use this to make gelatin bubbles, wings, sails, edible glitter and so much more!

Read about the difference between powdered and sheet gelatin, how to use both, and how to substitute one for the other.