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Help using gelatin sheets

post #1 of 7
Thread Starter 

I have a few questions on using gelatin (sheets) in desserts.

 

I'm not all good in making desserts, but I tempted to make this rhubarb mousse without a recipe, which turned out more or less as expected. I made a compote of just rhubarb and sugar, setting a small part aside to be used as a sauce. This means you can see in the picture how the consistency of the rhubarb compote was. To the hot rest I added gelatin sheets soaked in cold water. I used 4 sheets for around 500 grams of compote. Let the whole thing cool, then added whipped cream and folded that in.

 

The sheets I used are a french brand called "Vahiné", sold in a package of 9 sheets weighing 17 grams in total or 1,8 gram per sheet. I also have "Dr. Oetker" sheets in a package of 12 sheets weighing 20 gram or 1,6 gram per sheet. My understanding is that normally the content of one whole package will be enough for 1 liter (around 1000 gram) of liquid to gelify. I used 500 gram fresh rhubarb in total.

 

My questions are;

1. how do you determine the amount of gelatin needed in preparations like this mousse base or any other base? I aimed at the fact that most fruit is 90% water or so, and went from there without weighing exactly. I used a package of 500 gram fresh rhubarb. 

2. If I wanted to make a bavarois (bavarian?), what would be a nice ratio rhubarb compote, whipped cream, beaten eggwhite? Also, do you sugar the eggwhite?

3. If I wanted to make a semifreddo aka parfait out of this, can I just use and freeze a bavarois mixture or do I need another ratio?

 

Rhubarb mousse

post #2 of 7

To make a fruit bavarian, I usually use half a liter of whipped cream (with sugar) and half a liter of very fluid fruit compote (sugared or not, depending on the sweetness of the fruit).

No eggwhite at all.

I use 12 sheets of gelatin, the brand I use are all 12 sheets for a liter, but check on your gelatin instructions.

I know vahinè and it's OK, 12 sheets per liter.

 

Usually I do with strawberry coulisse ot orange juice, but I've also tried with a banana/pineapple juice compote, not very liquid, and it worked OK with the same recipe.

My homemade Italian Liqueurs and Pastry recipes at: http://italianliqueurs.blogspot.com.es/

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My homemade Italian Liqueurs and Pastry recipes at: http://italianliqueurs.blogspot.com.es/

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post #3 of 7
Thread Starter 

Thanks olmoelisa, in my preparation I used far too little cream when I read your comment. It makes sense as I expected a lot more air bubbles to form a lighter mousse. As I understand it, you take both the fruit mass plus the cream mass to calculate how much gelatine you needed.

 

I ignored the cream I added (not even 200 ml), so that was another mistake. Thanks again!

post #4 of 7

I use a Danish sheet gel and it will gel 1 pint  about the same as an envelope of Knox brand powder.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 7

For me a "barvaroise" or Barvarian is made with a creme anglaise or custard.

 

I make most fruit mousses with the following ratio:

 

1sheet gelatine to 100 gr whipped cream and 100 gr fruit puree.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #6 of 7
Thread Starter 
Quote:
Originally Posted by foodpump View Post

For me a "barvaroise" or Barvarian is made with a creme anglaise or custard.

 

I make most fruit mousses with the following ratio:

 

1sheet gelatine to 100 gr whipped cream and 100 gr fruit puree.

If I'm correct, this is about half the gelatine olmoelisa uses. I have to admit that a very light "wobbly" result would be what I'm after. So I'm gonna try both.

 

I'm gonna note your suggestion as an easy to remember standard ratio; 1 sheet + 100 gr cream + 100 gr fruit.

(as long as around 10 sheets gelatine are fit for 1 liter)

 

Thanks! Do you have experience with making semifreddo/parfait? Could I use the same recipe and freeze it??

post #7 of 7

A good mousse should melt when it touches your tongue ,like butter at about 98 degrees. More firm then that is not ideal.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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