{Introduction to Pastry} – Gelatin – Despre gelatina
Pastry Workshop
Pastry Workshop
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  • 10 minutes is the average blooming time – often, a short blooming time doesn’t allow the gelatin to bloom properly, therefore it won’t melt evenly and you might end up with a mousse that has a grainy texture or a cream that doesn’t set.
  • 5 g of gelatin,
  • 25 ml cold water are needed
  • 1 sheet of gelatin
  • 100 ml of
  • 10 minute e timpul necesar pentru a hidratat gelatina suficient de bine. Daca gelatina nu e hidratata suficient, nu se va topi cum trebuie si veti obtine o crema granuloasa, taiata sau una care nu se incheaga.
  • 2 g gelatin
  • 100 ml lichid astfel incat sa poata fi intors cu susul in jos pe o farfurie, dar daca crestem cantitatea de lichid la
  • 20/07/2014 Introduction to Pastry – {Chocolate Creams}
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