[angrychef]

A client is requesting my pastries but wants no gelatin in any of the items( I think she has an aversion to where it's derived from). What could I use as a substitute for gelatin? Pectin? And how much would I have to use for mousses and such? Many thanks for the help!

[Kimmie]

AGAR-AGAR Also called agar, kanten, Japanese gelatine, Japanese moss and Ceylon moss, agar-agar is an Asian product extracted from dried seaweed. Neutral in taste and with a more efficient thickening power than gelatine, it's used for many Asian fruit puddings, jellies and other gelatinous desserts. It can be found in Asian markets and should be stored in a cool, dry place.

I hope that helps.



[ May 04, 2001: Message edited by: Kimmie ]

[mudbug]

gelatin = animal jelly = gelatine

Equivalents: One envelope of plain gelatin = 1/4 ounce = 1 tablespoon. This is enough to gel 2 cups liquid. Four sheets leaf gelatin = 1 envelope powdered gelatin

Notes: Gelatin is made from the bones, skins, hooves, and connective tissue of animals, including pigs. Some kosher and animal-free gelatins are available.

Substitutes: agar (Sets and melts at a much higher temperature; will remain firm without refrigeration.) OR guar gum OR carrageen OR arrowroot

From: www.foodsubs.com

Look here for vegetarian gelatin resources.

[Pooh]

Angrychef,

Have you seen the kosher/halal gelatin topic, on this very same forum?


There's more talk on the subject.

[momoreg]

I assume you saw the other thread on this subject just a little lower down in this forum:
http://www.cheftalkcafe.com/cgi-loca...&f=18&t=000063

You may find some answers there...

[Svadhisthana]

I know you can get a vegetarian gelatin. My sister is Islamic and can not use the one derived from an animal source, this is what she uses. I don't know of a source however.
Svadhisthana