The ratio of gelatine to solidified liquid is 1:40, that is, 5g of gelatin can solidify 200g of liquid. Generally, 6-inch mousse requires 2-3 gelatine sheets (5g per serving); 8-inch mousse requires 4-5 gelatine sheets.

The purpose of soaking is to make the dehydrated gelatine tablets reabsorb water, which will help them dissolve quickly after being added to the warm solution. The solution that needs to be solidified should be as warm as possible, but not too hot, otherwise it will destroy the solidification effect of gelatine.

Gelatin is not only not resistant to high temperatures nor strong acids, it will be decomposed when it encounters acidity below ph4, making it difficult to solidify. At this time, if the temperature of the base liquid is very high, the coagulation force will become worse. Therefore, when adding fruit juice or puree with strong sourness, you must first melt the gelatine in the base liquid and let it cool slightly before adding it.

Notes on gelatine slices

1. Desserts made with gelatine need to be kept refrigerated as they can easily melt and deform in a warm environment.

2. Desserts made with gelatine are best kept sealed to prevent a gelatinous layer on the surface.

3. Sugar will reduce the degree of coagulation of gelatine, so the more sugar in the dessert, the softer it will be.

4. When the gelatine melts, should it not be higher than 60 degrees? Do not heat it to boiling, which will cause the gelatine to lose its coagulation power.