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Discussion Starter · #1 ·
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?  
 

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Discussion Starter · #3 ·
Ingredients for Bailey's Mousse
1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey's (liquor)
1/4 cup gelatin
1 cup heavy cream

Method of Preparation
1. Cream egg yolks.

2. Whip heavy cream (not too stiff).

3. Melt chocolate in double boiler.

4. Dissolve gelatin in boiling hot water, add to chocolate.

5. Add Bailey's to chocolate, blend well; add yolks and fold in.

6. Fold whipped cream into chocolate.

7. Spray molds inside with baking oil, sprinkle with sugar, put
all on one tray, and store in freezer until mousse is ready.

Ingredients for Jack Daniels Mousse
1 pound dark chocolate
5 each egg yolk
1/8 cup Jack Daniels (liquor)
¼ cup gelatin
1 cup heavy cream

Method of Preparation
1. Cream egg yolks.

2. Whip heavy cream (not too stiff).

3. Melt chocolate in double boiler.

4. Dissolve gelatin in boiling hot water, add to chocolate.

5. Add Bailey's to chocolate, blend well; add yolks and fold in.

6. Fold whipped cream into chocolate.

7. Spray molds inside with baking oil, sprinkle with sugar, put
all on one tray, and store in freezer until mousse is ready.

this is the recipe. But if anyone can sum up a reference for future recipes thatd be great too.
 

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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.
 

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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.
 

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Discussion Starter · #7 ·
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?
 

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Agree with Brian... find a different recipe.

One that includes instructions re blooming the gelatin.

You want it thin enuf to blend easily into the dish without leaving little blobs of chewy nastiness (caused by not enuf boiling water).

Altho the package will give you instructions who knows what the recipe author intended?

mimi
 

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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?
Ahhh.

If it is a recipe from the pastry department that would explain the lack of direction.

Every prep of every ingredient is done according to SOP then assembled as directed.

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mimi
 

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Discussion Starter · #10 ·
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.
 

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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.

http://www.davidlebovitz.com/how-to-use-gelatin/

https://stellaculinary.com/cooking-videos/food-science-101/fs-003-guide-gelatin
 

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What is the proper liquid to gelatin ratio for a recipe using gelatin wether its powder or sheets?
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.

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mimi
 

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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.

http://www.davidlebovitz.com/how-to-use-gelatin/

https://stellaculinary.com/cooking-videos/food-science-101/fs-003-guide-gelatin
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,
 

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Discussion Starter · #18 ·
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.
 

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Discussion Starter · #20 ·
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.
 
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