Soak it directly in cold water (note that it must be cold water, and hot water will melt the gelatin directly, and then you will get a large piece of jelly with tap water flavor), and then heat the softened gelatin to melt it.

Beat the cream to about 60%, then mix a small part of the cream with gelatin, and then add gelatin to mix the rest of the cream overnight until the cream is beaten to the desired degree. If you use gelatin powder, first soak gelatin powder in three times the weight of water, and the rest will remain unchanged.

Gelatine, also called gelatin or fish glue, is a colloid extracted from animal bones, and its main component is protein. Gelatine is usually used to make jellies or other desserts. It is made of boiled animal bones or skin and tendons.

The nutritional value of gelatin is very rich. Among them, protein contains 18 amino acids, 7 of which are essential for human body, and gelatin also contains inorganic salts, which is an ideal source of protein for people.