Gelatine
Answer
Dear Mrs Stephenson
Powdered gelatine is the most common form available for the domestic market, but transparent leaf (or sheet, as it is sometimes called) gelatine is still available, typically from upmarket delicatessens and grocers. Leaf gelatine does give a superior finish and is worth seeking out. It is soaked in cold water until soft before using then added to the liquid being thickened.
Powdered gelatine is used in the following way and usually comes in 1/2 oz (10g) sachets and this amount will stiffen 1 pt (570ml) of liquid. Alternatively use three sheets of leaf per pint, treated as above. The most important thing to remember is to dissolve the gelatine by sprinkling it into a small quantity of cold liquid, say 3-4 tablespoons, and then to stir it. Davis gelatine are right when they recommend to always sprinkle the gelatine on the liquid and never to add liquid to the powder. Anyone who has ever done this will know it just doesn`t work! When the gelatine has been soaked up place the cup in a small pan of hot water, just below simmering point. Make sure it is allowed to completely dissolve and become transparent - check that there are no errant granules at the bottom of the cup, and stir well. On no account allow the water in the pan to boil. Preferably strain before using to catch any possible lumps. Generally the dissolved gelatine is added to a small quantity of the liquid to be set, mixed well and then incorporated into the remainder of the liquid.
Follow these simple rules and you will be fine.
Best wishes
Richard Maggs
THE AGA COOKERY DOCTOR
Question
Hello Agalinks A question about gelatine. If a recipe states 2 sheets of gelatine, which no longer seems available, what is the equivalent in powdered gelatine? Therefore one sheet of gelatine equals how many grammes of powdered gelatine? Thank you Mrs A Stephenson