This may be a duh question. But Ive been toying with recipes that require gelatin. One recipes calls for 1/4 cup gelatin. 1st question. is this referring too 1/4 cup of gelatin granules or is it a different measurement? How would you measure gelatin for recipes especially a recipe that calls for a greater amount?
You may want to double-check that recipe. Too much gelatin for that amount of liquid, I think. One packet, about 2.5 tsp will gel 2 cups of liquid pretty tightly. I googled one other Baileys Chico Mousse and it was only 2 tsp. I'd find another recipe. That recipe might be flavored concrete more than a mousse.
Maybe. But that would require a guess at the amount of gelatin. One packet in 1/4 cup water would be a reasonable guess. But you'd have to experiment to prove that guess right.
Those recipes seem to have propagated to several sites but none offer comments so it's hard to know if anyone has tried them or not. The "mouse" would be making in much larger quantities so maybe it's an error when the recipe was scaled down, or just a typo. But it seems wrong in any case.
The recipe is from a restaurant in Disney world. So many there is a scale down error. Im sure they make it in larger quantities there. How would you measure gelatin for an ordinary recipe? just the granules and a cup of water?
The recipe is from a restaurant in Disney world. So many there is a scale down error. Im sure they make it in larger quantities there. How would you measure gelatin for an ordinary recipe? just the granules and a cup of water?
Found a recipe that is suppose to be from the restaurant also for the same mousses.
Baileys Mousse
2 cups white chocolate chips
2 oz (2 envelopes) unflavored powdered gelatin
2 cups hot water
1/4 cup baileys irish cream
5 egg yolks
1 cup heavy cream
Jack Daniels Mousse
2 cups dark chocolate chips
2 oz (2 envelopes) unflavored powdered gelatin
2 cups hot water
1/4 cup jack daniels
5 egg yolks
1 cup heavy cream
Prepare mousses separately but the same method. Melt chocolate over a double boiler. Dissolve gelatin in the 2 cups hot water, when cooled a bit whisk into the chocolate. Stir baileys in white chocolate and jack in the dark chocolate. Beat the yolks until light and foamy. Fold into chocolate mixture. Whip cream to soft peaks, mix 2 Tablespoons of cream into chocolate mixture, then fold the remaining in gently but thoroughly. Grease 12, 6 oz ramekins. Spoon white chocolate mousse in 6 then the dark chocolate in the other 6. Put in freezer until set. To serve, unmold the mousse, 1 of each flavor. Garnish with berries, rolled chocolate wafer or chocolate shavings. Or any garnish you desire.
The amount of gelatin on the ratio you ask about is completely dependent upon the volume of product and the amount of "set" desired. There is no single answer. If you google around there are a couple of good sites that discuss this, as well as the relationship between powder and sheet gelatin. Substitution isn't as straightforward as one would hope. David Lebovitz has good info as does Jacob Burton at Stella culinary.
Just enuf to "bloom"... my SOP is to sprinkle evenly over a couple of tablespoons of water and set it aside while I gather my other ingredients.
After the other components are prepped I add a couple of tablespoons of very hot water and stir until the granules dissolve and proceed with the recipe.
I also stabilize the whipped cream... just to give myself a bit of wiggle room.
The amount of gelatin on the ratio you ask about is completely dependent upon the volume of product and the amount of "set" desired. There is no single answer. If you google around there are a couple of good sites that discuss this, as well as the relationship between powder and sheet gelatin. Substitution isn't as straightforward as one would hope. David Lebovitz has good info as does Jacob Burton at Stella culinary.
This is key. The mouth feel of products with gelatin can be very subjective. Take Jello brand gelatin. Many people do not care for the tightness of the gel.
The final product can turn out too "tight if too much is added. That;s where the experimenting needs to take place,
So, i used the new recipe. It didnt look like mousse before it set, was just like chocolate water. Figured id let it sit overnight, and it still did not set. Called for 2 cups hot water and 2 envelopes of unflavored gelatin. Not sure what went wrong.
Prepare mousses separately but the same method. Melt chocolate over a double boiler. Dissolve gelatin in the 2 cups hot water, when cooled a bit whisk into the chocolate. Stir baileys in white chocolate and jack in the dark chocolate. Beat the yolks until light and foamy. Fold into chocolate mixture. Whip cream to soft peaks, mix 2 Tablespoons of cream into chocolate mixture, then fold the remaining in gently but thoroughly. Grease 12, 6 oz ramekins. Spoon white chocolate mousse in 6 then the dark chocolate in the other 6. Put in freezer until set. To serve, unmold the mousse, 1 of each flavor. Garnish with berries, rolled chocolate wafer or chocolate shavings. Or any garnish you desire.
I have made other chocolate mousse without gelatin. This recipe is from Disney world. A place a relative of mine ate at had it and wanted me to make it at home so i found the recipe for it online. There is the one i just posted and another one that the others who were helping me with it said to find another one. So i found the new one that i tried and it turned out like chocolate water.
This is the other recipe. calls for 1/4 cup gelatin, But does not call for dissolving or anything further.
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