Desser ts and o ther d i shes

G E L A T I N E

Types and Forms of Gelatine Natural gelatine

• by cooking bones, trotters and meat with a lot of connective tissue gelatine is formed.

Commercial gelatine

• Granular

• Pulverized

• Aspic powder

• Agar –agar

Coat ing Agents• Purpose

– Preserve the food– Improve its flavor– Enhance its appearance – Act as an accompanying sauce or moistening agent

Gelat in

• Extracted from skins, connective tissue of meat, and the bones of younger animals

• When mixed with water, is transparent and almost colorless

• Is sold in a dehydrated form as a granule and a fragile sheet

• Can be purchased as clear or brown color

• Is used to “set” such items as jellies, mousses, and savory aspics

Gelat in -set t ing Agents• Isinglass: a type of gelatin extracted

from the air bladders of fish, particularly sturgeon

• Carrageen: a type of gelatinous thickening agent derived from seaweed that grows off the coasts of Scotland and Ireland

• Agar or agar-agar: the Malay name for gum; native to Japan

Gelat in• Points to consider:

– Avoid fresh fruits containing the enzymes Bromelin[ p i n e a p p l e], Fichin [ F i g s ] ,

Papain [ p a w - p a w ] , and Actinidia [ K i w i ]

– The infusion of large amounts of sugar will inhibit setting properties

– When using dry powder, mix with cold water first for 3 to 5 minutes to moisten before adding the hot liquid for melting

– Can be melted and rechilled several times before it loses its thickening ability

Gelat in• Points to consider:

– Boiling will dilute its thickening properties

– Will take twice as long to dissolve when using cream or milk

– Always combine sugar and gelatin before dissolving

– Always soak gelatin leaves in cold water to soften before adding to a hot liquid

Gelat in• Points to consider

–4 x [20g] sheets of leaf gelatin equal 12,5 ml

of powdered unflavored gelatin.–1 envelope of powdered unflavored

gelatin 400 mL of liquid to establish a standard firmness

– In its dry form, gelatin has an indefinite shelf life

Uses of gelat ine BAKERY PRODUCTS

MarshmallowNougat

IcingGlazes

Cream fillingsGelatine moussesChiffons

Cream fillings and whipped toppings because of its whipping and stabilizing properties.

More Uses of Gelatine:

.

Film Protection

Canned Hams

Jellied Meat

Binding agent

Sweet jellies

Binding Agent

DessertsIce Cream

Aspic Moulded Savoury Dishes Glazes Confectioner

sSweets

Properties of Gelatine•change a liquid into an elastic, mouldable solid.• whipping ability and acts as a foaming agent in products such as marshmallow.•form a thin film to cover food and prevent moisture and flavour loss for example tasty clear aspic or chaud-froid sauces.•stabilizing abilities - whipped desserts and cream.•prevents the formation of large sugar crystals in sweets and large ice crystals in ice cream.•act as binding agent to help other ingredients in mixtures to stick together

for example meat rolls

Factors affecting the setting of gelatine dishes

Concentration

SugarSalt

Acid

Enzymes

Temperature

Time

P r e p a r a t i o n o f g e l a t i n e d i s h e s

You can use either leaf or powdered gelatine to prepare a large number of delicious dishes and drinks. Both forms have essentially the same properties, but call for differing preparation methods and dosing.

Soak the leaf gelatine for around 3 minutes in cold water and allow to hydrate for several minutes. Then remove the hydrated sheets from the water and carefully squeeze out the water.

For jellies, per 500 ml of liquid: use 6 sheetsFor creamy dishes (containing egg yolk): use 4 sheetsFor creamy dishes that are turned out: use 8 sheets

For jellies, per 500 ml of liquid: use 9 g powdered gelatine

For creamy dishes (containing egg yolk): use 6 g powdered gelatineFor creamy dishes that are turned out: use 12 g powdered gelatine

Commercially available powdered gelatine 9 gram is sufficient for 500 ml of liquid and corresponds to 6 sheets of leaf gelatine.

Stir the powdered gelatine into approximately 5-times its volume of cold water and allow the mixture to hydrate for around 10 minutes.

Dissolving the hydrated gelatine in warm dishes:

Stir the hydrated gelatine directly into the warm liquid or cream until it has dissolved.

Dissolving the hydrated gelatine in cold dishes:If preparing creamy desserts with fresh cream or curd cheese, dissolve the hydrated leaf or powdered gelatine in a saucepan over a gentle heat.

To prevent lumps from forming, the dissolved gelatine and the cold mixture or cream should ideally be at the same temperature. To this end, add a few spoonful of the cold mixture to the gelatine first and only then carefully stir in the remaining cold mixture. Important! Always add the cold mixture to the gelatine, not vice versa.

When preparing jellies and creamy desserts using raw kiwis, pineapple, papayas or mangoes, you should briefly steam the fruit or pour hot water over it prior to preparation. When raw, these fruits contain an enzyme that splits protein, which breaks up the gelatine see slide 6

1. Soften or 'bloom' the gelatine in a cool liquid, usually water

2. Once the liquid is absorbed, heat the gelatine to melt the crystals.

gelatine over a quarter cup of cold water

Guidelines for using gelatine

3. When working with powdered gelatine sprinkle it over cold water.

ASPIC

Tomato Chartreuse Mould

Aspic is a savoury gelatine made from consommé or clarified stock. Because consommé is high in gelatine, it hardens (SETS) when it cools, forming aspic. It can also be used to cover cold meat and other food items to prevent it from drying on the surfaceAspic can be prepared as a mould with various ingredients such as meat, vegetables or egg set into the mould. The aspic is chilled and then sliced and served.

D e fi n i t i o n

Savoury Aspic

Aspic is a dish in which ingredients are set into a gelatine made from a meat stock or consommé. Non-savoury dishes, often made with commercial gelatine mixes without stock or consommé, are usually called gelatine salads

Aspic Layers food in a aspic mould

D e fi n i t i o n : C h a u d - Fr o i d i s a j e l l i e d s a u c e u s e d t o d e c o r a t e s e r v i n g p l a t t e r s o r t o c o a t c h i c ke n b r e a s t s o r o t h e r c o o k e d a n d c o o l e d i t e m s ( u s u a l l y p o u l t r y ) .

Chaud-Fro id "show-FRWAH"

Aspic and Chaud-FroidAsp ic je l l y o r Ge lée

• Clarified stock that contains enough gelatin to solidify when cold.

• Most often, it must be crystal clear. • This is achieved by clarifying it

like a consommé.• Aspic is used as a coating for

foods and as a binding ingredient.

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Aspic and Chaud-Froid

Aspic as a coating has three main purposes:1. To protect foods from the air.

Air would dry foods out and discolor themTo improve appearance and give shine.To add flavor.

• As a binding ingredient, aspic is used in mousses, terrines, and aspic molds.

• Aspic jelly is used as a garnish for platters or servings of pâtés, terrines, and other cold items.

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Presentation

Aspic and Chaud-Froid

• The best aspic is a well-made, naturally gelatinous stock. • It has a superior texture and flavor.• It is time-consuming to make.

• Most aspics are made by reinforcing regular stock with gelatin.

• Aspic powders and mixes are available.• The flavor of aspic made from them does not

compare with that made from stock.28

Preparing Aspic Jelly

Aspic and Chaud-Froid

Aspic Strength• Aspic for coating is used to glaze cold

foods. • It is also used as a finish coat over a

previous coating of Chaud-Froid or mayonnaise Coulee.

• It contains a moderate proportion of gelatin.

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Preparing Aspic Jelly

Aspic and Chaud-Froid

Aspic Strength• Aspic for slicing is used to line forms and to bind

the ingredients for aspic-based terrines.• Aspic for this purpose must hold its shape at

cool room temperature.• It must cut cleanly with a hot, sharp knife.

• It contains a high proportion of gelatin. • It must not be tough or rubbery.

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Preparing Aspic Jelly

Aspic and Chaud-Froid

A white sauce containing enough gelatin to set like an aspic.

• Chaud-Froid is French for “hot-cold.”• The sauce is so called because the classic version is

made hot but eaten cold.• Today, Chaud-Froid sauce is rarely used, except to

display pieces on buffets.• Its main purpose on buffets is to provide a smooth,

uniformly white background for colored decorations.

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Chaud-Froid

Aspic and Chaud-Froid

Aspic and Chaud-Froid are used to enhance both the appearance and the flavor of cold foods.

• Aspic jelly must be cooled to just above congealing temperature before it is used to coat foods.

• If it is too warm, it will not have enough body to coat and will just run off.

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Using Aspic Jelly and Chaud-Froid Sauce

Aspic and Chaud-Froid

• Because most Chaud-Froid is thicker than aspic, it is usually kept a little warmer when poured.• If the first layer of Chaud-Froid is too transparent or

not thick enough, apply one or two additional layers.

• After the Chaud-Froid has chilled and set, apply decorations if desired. • Finish with a layer of aspic for best appearance.

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Coating with Chaud-Froid

D e m i - G l a z e Ve l o u t é

C h a u d - F r o i d

Chaud-Froid

Bavarian Cream

a Crème Anglaise base

Bavarian Cream

Spanish Cream

Spanish Cream with Passion Fruit

Cool Flavoured Gelatine Dessert

Charlotte Russe is a dessert invented by the French chef Marie-Antoine Carême (1784–1833), who named it in honour of his former employer George IV 's only child, Princess Charlotte , and his current, Russian employer Czar Alexander (russe being the French word for "Russian"). It is a cold dessert of Bavarian cream set in a mould lined with ladyfingers.An alternative to this is a Charlotte Royale, which has the same filling as a Charlotte Russe, but replaces the ladyfinger lining with Swiss roll.

Charlotte Russe

'ice-box cake’

Classic Apple Charlotte

Layer the mould

Charlotte Royal Charlotte Russe is the sister

dessert of Charlotte Royal

Mousse. "Mousse" is the French word for "foam",

MousseFlavoured with Fruit Puree

Cold Soufflé

Cold Apricot “Soufflé”

Bombe Frozen Dessert

Frozen Bombe

Endless possibilities with gelatine