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Desserts and other dishes

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 gelatineGranular

Pulverized

Aspic powder

Agar agar

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

Gelatin

Extracted from skins, connective tissue of meat, and the bones of younger animalsWhen mixed with water, is transparent and almost colorlessIs sold in a dehydrated form as a granule and a fragile sheet Can be purchased as clear or brown colorIs used to set such items as jellies, mousses, and savory aspics

Gelatin-setting AgentsIsinglass: a type of gelatin extracted from the air bladders of fish, particularly sturgeonCarrageen: a type of gelatinous thickening agent derived from seaweed that grows off the coasts of Scotland and IrelandAgar or agar-agar: the Malay name for gum; native to Japan

5Agar is used as a setting agent, and is common in Japanese cooking where it is also called kanten or grass jelly.

GelatinPoints to consider:Avoid fresh fruits containing the enzymes Bromelin[pineapple], Fichin [Figs], Papain[paw-paw], and Actinidia [Kiwi]The infusion of large amounts of sugar will inhibit setting propertiesWhen using dry powder, mix with cold water first for 3 to 5 minutes to moisten before adding the hot liquid for meltingCan be melted and rechilled several times before it loses its thickening ability

GelatinPoints to consider:Boiling will dilute its thickening propertiesWill take twice as long to dissolve when using cream or milkAlways combine sugar and gelatin before dissolvingAlways soak gelatin leaves in cold water to soften before adding to a hot liquid

GelatinPoints to consider4 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 firmnessIn its dry form, gelatin has an indefinite shelf life

Uses of gelatine Bakery Products

MarshmallowNougatIcingGlazesCream fillingsGelatine moussesChiffons

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

More Uses of Gelatine:

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Properties of Gelatinechange 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

AcidEnzymes

Temperature

Time

Preparation of gelatine dishesYou 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 gelatineCommercially 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

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Soften or 'bloom' the gelatine in a cool liquid, usually water2. Once the liquid is absorbed, heat the gelatine to melt the crystals. gelatine over a quarter cup of cold waterGuidelines for using gelatine3. When working with powdered gelatine sprinkle it over cold water.

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ASPIC Tomato Chartreuse Mould

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Aspic is a savoury gelatine made from consomm or clarified stock. Because consomm 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 surface

Aspic 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.

Definition

Savoury Aspic

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

Definition: Aspic is a savoury gelatine made from consomm or clarified stock. Because consomm is high in gelatine, it hardens when it cools, forming aspic23

Aspic Layers food in a aspic mould

Aspic 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.

Aspic can be prepared as a mold with various ingredients such as meat, vegetables or egg set into the mold. The aspic is chilled and then sliced and served.

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Definition: Chaud-Froid is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry).

Chaud-Froid "show-FRWAH"

Aspic and Chaud-FroidAspic jelly or Gele

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 consomm.Aspic is used as a coating for foods and as a binding ingredient.26

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Aspic and Chaud-FroidAspic as a coating has three main purposes: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 pts, terrines, and other cold items.27Presentation

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Aspic and Chaud-FroidThe 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.28Preparing Aspic Jelly

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Aspic and Chaud-FroidAspic StrengthAspic 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.29Preparing Aspic Jelly

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Aspic and Chaud-FroidAspic StrengthAspic 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.30Preparing Aspic Jelly

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Aspic and Chaud-FroidA 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.31Chaud-Froid

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Aspic and Chaud-FroidAspic 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.32Using Aspic Jelly and Chaud-Froid Sauce

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Aspic and Chaud-FroidBecause 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.33Coating with Chaud-Froid

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Demi- Glaze VeloutChaud-Froid

Chaud-Froid can be made by adding gelatin to a velout sauce, or a demi-glaze or a bchamel sauce. Definition: Chaud-Froid is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry).

Chaud-Froid can be made by adding gelatin to a velout sauce, or a demi-glaze or a bchamel sauce.

Definition: Chaud-Froid is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry).

Chaud-Froid can be made by adding gelatin to a velout sauce, or a demi-glaze or a bchamel sauce. Definition: Chaud-Froid is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry).

Chaud-Froid can be made by adding gelatin to a velout sauce, or a demi-glaze or a bchamel sauce.

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Chaud-Froid

Described in simplest terms, chaud-froid sauce is a white sauce containing enough gelatine that it sets like an aspic. The name chaud-froid is French for hot-cold.The sauce is so called because the classic version is made hot but eaten 35

Bavarian Cream a Crme Anglaise base

Bavarois is the French name for Bavarian cream, it is a delicate cream dessert with a Crme Anglaise base, and then aerated with ... The classic, authentic recipes for Bavarois contain no egg whites36

Bavarian Cream

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Spanish Cream

Spanish Cream with Passion FruitCool Flavoured Gelatine Dessert

Charlotte Russeis adessertinvented by theFrenchchefMarie-Antoine Carme(17841833), who named it in honour of his former employerGeorge IV 's only child,Princess Charlotte, and his current,RussianemployerCzarAlexander (russebeing theFrenchword for "Russian"). It is a cold dessert of Bavarian cream set in amouldlined with ladyfingers.An alternative to this is aCharlotte Royale, which has the same filling as a Charlotte Russe, but replaces the ladyfinger lining withSwiss roll.

KING OF CHEFS AND THE KINGS CHEF40

Charlotte Russe'ice-box cake

A Charlotte is a type of dessert that can be served cold. It can also be known as an 'ice-box cake'. Bread, sponge cake or biscuits/cookies are used to line a mould, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs. Classically, stale bread dipped in butter was used as the lining, but sponge cake or sponge fingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatine41

Classic Apple Charlotte

Layer the mould

This dessert had been invented by the French chef Marie Antoine Carme (1784-1833), who named it in honour of his Russian employer Czar Alexander I (Russe is French for Russian). The Charlotte Russe can't deny its Russian heritage. It clearly resembles both an Ushanka and a Papakhi.

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Charlotte RoyalCharlotte Russe is the sister dessert of Charlotte Royal

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

dessert mousse made with chocolate. mousse - a rich, frothy, creamy dessert made with whipped egg whites and heavy cream ...

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MousseFlavoured with Fruit Puree

Cold Souffl

Cold souffles are basically a mousse that is stiff enough to hold its shape above the rim of a souffl dish. They can be any flavour, from vanilla to mangoA cold souffl or mousse is a light, airy egg mixture set with gelatine. Although it is not a true souffl, it borrows the same name because it resembles the shape of the hot souffl. 49

Cold Apricot Souffl

BombeFrozen Dessert

Dome shaped mould lined with ice cream and filled with a fruit filling51

Frozen Bombe

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Endless possibilities with gelatine