Always add the cold mixture gradually to the still warm gelatine solution. Never vice versa, otherwise threads or lumps will form.
Yes, this is possible and very quick. At the highest setting, the soaked gelatine sheets dissolve after about ten seconds in the microwave.
Swollen leaf gelatine generally dissolves at 50° to 60° C. After preparation, the gelatine dish should be placed in the fridge to gel.
Gelatine is not soluble in pure alcohol. However, if enough water is present, gelatine also dissolves in alcoholic beverages. However, in solutions with an alcohol content of more than 15%, clouding may result.
Leaf gelatine consists of about 84% to 90% protein. In addition, it contains one to two percent mineral salts. The rest is water.
The only difference between the two products is the natural red colorant that is added to it during production.
If pineapple, papaya, mango or kiwi are included in the mousse, this leads to a degradation of the gelatine, because these fruits contain a proteolytic enzyme, which causes an almost total loss of gelling strength. However, it is still possible to make a gelatine dessert with these fruits, but only if they are briefly steamed or doused with hot water, since heat prevents the enzymes from becoming active.
This often happens when the dissolved gelatine was heated too long and too intensively. At high temperatures in acidic solutions with a low pH value in particular, a degradation of the gelatine occurs, consequently leading to a loss in gelling strength.
When dripping wet the swollen leaves contain too much water, which would dilute the gelatine dish unwantedly.
Basically, If the dishes are to be turned out of the mold, it is always better to use 2 additional gelatine sheets. If you want to overturn the solidified jelly from a mold, first dissolve the edge of the jelly from the mold with a knife dipped in hot water, then dip the mold up to the height of the jelly in hot water for a few seconds. Now place an inverted serving dish over the mold, turn both of them over and shake briefly. If the plate is moistened beforehand, the overturned jelly can easily be transferred to another serving plate.
Gelatine jellies should not be frozen. After defrosting, they lose their smooth texture and become crumbly.
Gelatine rapidly absorbs moisture and odors. For this reason, it should always be stored in a dry and odor-free place, i.e. never together with highly odor-emitting substances such as spices or coffee.
No matter what type of leaf gelatine you have at hand, they all have the same gelling strength. This is what makes using leaf gelatine so easy. You neither need to measure nor weigh anything, but simply count the number of gelatine sheets required.
As a rule of thumb: To gel half a liter of liquid you need 6 sheets of gelatine. For cream dishes that are prepared with egg yolk, 4 sheets of gelatine are sufficient. If the dishes are to be turned out of the mold later, it is always better to use 2 additional gelatine sheets.