Gelatin question?

Discussion in 'Pastries & Baking' started by toffee, Nov 28, 2016.

  1. toffee

    toffee

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    This may be a duh question. But Ive been toying with recipes that require gelatin. One recipes calls for 1/4 cup gelatin. 1st question. is this referring too 1/4 cup of gelatin granules or is it a different measurement? How would you measure gelatin for recipes especially a recipe that calls for a greater amount?  
     
  2. brianshaw

    brianshaw

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    You might want to post the recipe for context. But 1/4 cup is 1/4 cup and probably does refer to powdered gelatin.

    I wouldn't call it a "duh" question though.
     
    Last edited: Nov 28, 2016
  3. toffee

    toffee

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    Ingredients for Bailey's Mousse
    1 pound white chocolate
    5 each of egg yolks
    1/8 cup Bailey's (liquor)
    1/4 cup gelatin
    1 cup heavy cream

    Method of Preparation
    1. Cream egg yolks.

    2. Whip heavy cream (not too stiff).

    3. Melt chocolate in double boiler.

    4. Dissolve gelatin in boiling hot water, add to chocolate.

    5. Add Bailey's to chocolate, blend well; add yolks and fold in.

    6. Fold whipped cream into chocolate.

    7. Spray molds inside with baking oil, sprinkle with sugar, put
    all on one tray, and store in freezer until mousse is ready.

    Ingredients for Jack Daniels Mousse
    1 pound dark chocolate
    5 each egg yolk
    1/8 cup Jack Daniels (liquor)
    ¼ cup gelatin
    1 cup heavy cream

    Method of Preparation
    1. Cream egg yolks.

    2. Whip heavy cream (not too stiff).

    3. Melt chocolate in double boiler.

    4. Dissolve gelatin in boiling hot water, add to chocolate.

    5. Add Bailey's to chocolate, blend well; add yolks and fold in.

    6. Fold whipped cream into chocolate.

    7. Spray molds inside with baking oil, sprinkle with sugar, put
    all on one tray, and store in freezer until mousse is ready.

    this is the recipe. But if anyone can sum up a reference for future recipes thatd be great too.
     
  4. brianshaw

    brianshaw

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    You may want to double-check that recipe. Too much gelatin for that amount of liquid, I think. One packet, about 2.5 tsp will gel 2 cups of liquid pretty tightly. I googled one other Baileys Chico Mousse and it was only 2 tsp. I'd find another recipe. That recipe might be flavored concrete more than a mousse.
     
    Last edited: Nov 28, 2016
  5. toffee

    toffee

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    How much liquid would you dissolve the gelatin in? Could the recipe call for 1/4 cup dissolved gelatin?
     
  6. brianshaw

    brianshaw

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    Maybe. But that would require a guess at the amount of gelatin. One packet in 1/4 cup water would be a reasonable guess. But you'd have to experiment to prove that guess right.

    Those recipes seem to have propagated to several sites but none offer comments so it's hard to know if anyone has tried them or not. The "mouse" would be making in much larger quantities so maybe it's an error when the recipe was scaled down, or just a typo. But it seems wrong in any case.
     
    Last edited: Nov 28, 2016
  7. toffee

    toffee

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    The recipe is from a restaurant in Disney world. So many there is a scale down error. Im sure they make it in larger quantities there. How would you measure gelatin for an ordinary recipe? just the granules and a cup of water?
     
  8. flipflopgirl

    flipflopgirl

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    Agree with Brian... find a different recipe.

    One that includes instructions re blooming the gelatin.

    You want it thin enuf to blend easily into the dish without leaving little blobs of chewy nastiness (caused by not enuf boiling water).

    Altho the package will give you instructions who knows what the recipe author intended?

    mimi
     
  9. flipflopgirl

    flipflopgirl

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    Ahhh.

    If it is a recipe from the pastry department that would explain the lack of direction.

    Every prep of every ingredient is done according to SOP then assembled as directed.

    /img/vbsmilies/smilies/laser.gif

    mimi
     
    Last edited: Nov 28, 2016
  10. toffee

    toffee

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    Found a recipe that is suppose to be from the restaurant also for the same mousses. 

    Baileys Mousse

    2 cups white chocolate chips

    2 oz (2 envelopes) unflavored powdered gelatin

    2 cups hot water

    1/4 cup baileys irish cream

    5 egg yolks

    1 cup heavy cream

    Jack Daniels Mousse

    2 cups dark chocolate chips

    2 oz (2 envelopes) unflavored powdered gelatin

    2 cups hot water

    1/4 cup jack daniels

    5 egg yolks

    1 cup heavy cream

    Prepare mousses separately but the same method. Melt chocolate over a double boiler. Dissolve gelatin in the 2 cups hot water, when cooled a bit whisk into the chocolate. Stir baileys in white chocolate and jack in the dark chocolate. Beat the yolks until light and foamy. Fold into chocolate mixture. Whip cream to soft peaks, mix 2 Tablespoons of cream into chocolate mixture, then fold the remaining in gently but thoroughly. Grease 12, 6 oz ramekins. Spoon white chocolate mousse in 6 then the dark chocolate in the other 6. Put in freezer until set. To serve, unmold the mousse, 1 of each flavor. Garnish with berries, rolled chocolate wafer or chocolate shavings. Or any garnish you desire.
     
  11. toffee

    toffee

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    What is the proper liquid to gelatin ratio for a recipe using gelatin wether its powder or sheets?
     
  12. brianshaw

    brianshaw

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    The amount of gelatin on the ratio you ask about is completely dependent upon the volume of product and the amount of "set" desired. There is no single answer. If you google around there are a couple of good sites that discuss this, as well as the relationship between powder and sheet gelatin. Substitution isn't as straightforward as one would hope. David Lebovitz has good info as does Jacob Burton at Stella culinary.

    http://www.davidlebovitz.com/how-to-use-gelatin/

    https://stellaculinary.com/cooking-videos/food-science-101/fs-003-guide-gelatin
     
    Last edited: Nov 28, 2016
  13. brianshaw

    brianshaw

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    Those last two recipes look more correct.
     
  14. toffee

    toffee

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    Thank you! Guess its time for some research!
     
  15. flipflopgirl

    flipflopgirl

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    Just enuf to "bloom"... my SOP is to sprinkle evenly over a couple of tablespoons of water and set it aside while I gather my other ingredients.

    After the other components are prepped I add a couple of tablespoons of very hot water and stir until the granules dissolve and proceed with the recipe.

    I also stabilize the whipped cream... just to give myself a bit of wiggle room.

    /img/vbsmilies/smilies/smile.gif

    mimi
     
  16. toffee

    toffee

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    Thank you! Ill have to experiment with different methods and see what works best for me. :) thank you both for your advise and help!
     
  17. chefross

    chefross

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    This is key. The mouth feel of products with gelatin can be very subjective. Take Jello brand gelatin. Many people do not care for the tightness of the gel.

    The final product can turn out too "tight if too much is added. That;s where the experimenting needs to take place,
     
  18. toffee

    toffee

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    So, i used the new recipe. It didnt look like mousse before it set, was just like chocolate water. Figured id let it sit overnight, and it still did not set. Called for 2 cups hot water and 2 envelopes of unflavored gelatin. Not sure what went wrong.
     
  19. brianshaw

    brianshaw

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    Something sounds really wrong. Post the recipe and maybe we can help solve your mystery.

    But have you considered making a Choco mousse without gelatin?
     
    Last edited: Dec 24, 2016
  20. toffee

    toffee

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    Baileys Mousse

    2 cups white chocolate chips

    2 oz (2 envelopes) unflavored powdered gelatin

    2 cups hot water

    1/4 cup baileys irish cream

    5 egg yolks

    1 cup heavy cream

    Jack Daniels Mousse

    2 cups dark chocolate chips

    2 oz (2 envelopes) unflavored powdered gelatin

    2 cups hot water

    1/4 cup jack daniels

    5 egg yolks

    1 cup heavy cream

    Prepare mousses separately but the same method. Melt chocolate over a double boiler. Dissolve gelatin in the 2 cups hot water, when cooled a bit whisk into the chocolate. Stir baileys in white chocolate and jack in the dark chocolate. Beat the yolks until light and foamy. Fold into chocolate mixture. Whip cream to soft peaks, mix 2 Tablespoons of cream into chocolate mixture, then fold the remaining in gently but thoroughly. Grease 12, 6 oz ramekins. Spoon white chocolate mousse in 6 then the dark chocolate in the other 6. Put in freezer until set. To serve, unmold the mousse, 1 of each flavor. Garnish with berries, rolled chocolate wafer or chocolate shavings. Or any garnish you desire.