No matter what type of leaf gelatin you have at hand, they all have the same gelling strength. This is what makes using leaf gelatin so easy. You neither need to measure nor weigh anything, but simply count the number of gelatin leaves required.
As a rule of thumb: To gel half a liter of liquid you need 6 leaves of gelatin. For cream dishes that are prepared with egg yolk, 4 leaves of gelatin are sufficient. If the dishes are to be turned out of the mold later, it is always better to use 2 additional gelatin leaves.
Always add the cold mixture gradually to the still warm gelatin solution. Never vice versa, otherwise threads or lumps will form.
Yes, this is possible and very quick. At the highest setting, the soaked gelatin leaves dissolve after about ten seconds in the microwave.
Swollen leaf gelatin generally dissolves at 50° to 60° C. After preparation, the gelatin dish should be placed in the fridge to gel.
Gelatin is not soluble in pure alcohol. However, if enough water is present, gelatin also dissolves in alcoholic beverages. However, in solutions with an alcohol content of more than 15%, clouding may result.
Leaf gelatin 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 gelatin, because these fruits contain a proteolytic enzyme, which causes an almost total loss of gelling strength. However, it is still possible to make a gelatin 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 gelatin was heated too long and too intensively. At high temperatures in acidic solutions with a low pH value in particular, a degradation of the gelatin occurs, consequently leading to a loss in gelling strength.
