How-To & Diy

How to Use Gelatin

July  2, 2014

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: We're demystifying gelatin, and teaching you how to use it in all of its forms.

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Gelatin can be intimidating. We fear what we don't know -- and this ingredient is shrouded in mystery. In its ability to transform liquids into jelly, it's almost alchemic. 

The nitty-gritty of what goes into gelatin may be unpleasant to ponder, but thankfully cooking with it is a snap. Just stick to these basic rules, and you'll be unmolding a panna cotta (to rounds of thunderous applause) in no time.

Gelatin on Food52

Know Your Ingredient.
Gelatin comes in two forms: powdered and sheet (also known as leaf gelatin). While the sheet form is more prevalent in Europe, you can track it down in most specialty baking stores stateside -- and, of course, on our trusty friend the internet. Both forms will do the job, but some claim that sheet gelatin has a purer taste and texture. If you need to substitute one for the other, Bon Appètit's rule of thumb is that four sheets of leaf gelatin roughly equals a tablespoon of the powdered stuff.

More: For strict vegetarians and vegans, there are a number of gelatin alternatives -- get our community's suggestions here.

Gelatin on Food52

Let It Bloom.
Like flowers and adolescents, gelatin needs time to bloom. This means it can't be added to any recipe as-is -- first, it must take a quick soak in some cold water. This hydrates the gelatin and ensures that your final product will have a smooth texture.

For powdered gelatin, measure out 1/4 cup of cold water per envelope. Sprinkle the powder over the top, then stir to combine. Let the mixture sit 5 to 10 minutes, until the gelatin absorbs all the water and becomes all wiggly and jiggly. Make sure the base of whatever you're adding it into is warm, and be sure to stir thoroughly to dissolve all the granules.

More: Speaking of blooming, this tea set does it in front of your eyes.

Gelatin on Food52

If you're using gelatin sheets, soak them in a bowl of cold water for 5 to 10 minutes. In that time, they will transform from a brittle, pale leaf to a soft membrane reminiscent of your contact lenses. If you're soaking multiple sheets of gelatin at the same time, be cautious when separating them -- they are delicate and tear easily. If you want to avoid any risk of sticking, lay them side by side in a pan filled with cold water.

Before adding bloomed sheet gelatin into your recipe, gently wring the soft sheets of excess water. If you're adding them to a cold base, heat them in a saucepan over low heat until they dissolve.

Gelatin on Food52

Now you've got the gelatin know-how to tackle marshmallows, gelée, and panna cotta without fear. But before you jump in, here are a few tips to keep in mind:

  • Let all gelatinized desserts set for at least 8 hours in the fridge, and preferably for 24 hours.
  • If you need your dessert to set even faster, David Lebovitz recommends chilling your container before pouring in the base. You can also stir the base mixture in a metal bowl set over an ice bath to speed up the setting process.
  • Always add bloomed gelatin to warm liquid, or else you risk "ropes" forming in the finished product. The liquid should not be boiling hot, either -- if it is, the gelatin won't set up properly.
  • Have all your ingredients measured out and ready to go before adding your gelatin to the warm base. Once the two combine, the gelatin will begin to set relatively quickly -- so efficiency and speed are key. Make sure your mold is ready and waiting.
  • Certain tropical fruits like pineapple, mango, and papaya have an enzyme that prevents gelatin from thickening correctly. However, if cooked briefly, these fruits work just fine.

What are your favorite ways to use gelatin? Let us know in the comments!

See what other Food52 readers are saying.

  • Marceyn
  • Ryan Mellon
    Ryan Mellon
  • Michelle
  • Christina @ My Homespun Home
    Christina @ My Homespun Home
  • Noelle Chorney
    Noelle Chorney
A kitchen scientist and dog-lover. Someday I want to have you over for dinner.


Marceyn September 28, 2021
I couldn't find any useful article about gelatin before. Thanks to the Food52 team. There is another article inspired by this article, which may be useful if you want to examine it.
Ryan M. May 8, 2021
Does gelatin always need to be bloomed?
Michelle April 30, 2021
Hi, I know this is an old thread, but I am hoping you can still answer my question: If a recipe calls for 4 grams of gelatine (sheet/leaf form), how many sheets is that equal to? I have the gold leaf gelatine, but I haven't tried using it yet. My recipe is for a berry mousse, so I will be adding it to a cup of berries, sugar, water purée. Thank you.
Christina @. July 2, 2014
I like to use a little to make stablized whipped cream for frosting certain cakes in summer, especially if the cake has fresh berries between the layers.

Gelatin also makes for a fun art project :-)
Catherine L. July 2, 2014
That's a great idea to add it to whipped cream!
Noelle C. July 2, 2014
Buttermilk pannacotta is one of my go-to desserts. You can top it with all kinds of seasonal fruit! I've also made lovely fresh grapefruit jelly to add to a brunch, and champagne jelly cubes to add to fruit salad.
Catherine L. July 2, 2014
YES! oooh champagne jelly that's opening up a whole new world there.
HalfPint July 2, 2014
This past year, I'd taken to making my own jelly fruit cups with fruits that I love like lychee. Super easy and not as sweet as the stuff in the stores.
Catherine L. July 2, 2014
Like a homemade, delicious version of those weird fruit cups you got at the elementary school cafeteria!