Gelatine is the most common ingredient used to set jellies and it comes in leaf or powdered form. Our preference is for leaf gelatine as we believe that it offers a superior texture and a more neutral flavour than the powdered variety.

The leaves (also called sheets), come in different strengths called ‘bloom’; we use gold gelatine leaves at Studio Kitchen and we recommend you do too for best results. They are really easy to use and widely available online and in specialist cookery, ingredient shops and are also starting to appear in the baking section of supermarkets.

Gelatine based jellies can be set, melted and reset which makes them versatile and easy to use, they melt between 27°C and 40°C which is great because it means they melt in the mouth giving a real burst of flavour.

Gelatine is produced from animals and is therefore not suitable for vegetarians and vegans. Instead you could use agar agar which is derived from seaweed. We will talk more about this a little later in this post

How To Use Gelatine

Gelatine sheets need to be softened before use and this is easy to do. Simply weigh the correct quantity of gelatine for your recipe and pull the sheets apart, soak them in a bowl of cold water for a few minutes to soften the sheets. Then remove the softened sheets and gently squeeze out excess water, discard the water and dissolve or melt the sheets in the warmed liquid you want to set. Don’t whisk the jelly as you don’t want bubbles but stir the jelly gently to dissolve the gelatine and then strain the mixture through a sieve.