Baking

Gelatin

Animal-collagen setting agent in sheets or powder; bloomed in cold water then warmed to set mousses, jellies and panna cotta into a clean wobble. Not vegetarian.

Gelatin is the cleanest gelling agent a pastry cook or charcutier has: pure animal collagen, purified and dried into sheets or powder, that swells in cold water, melts into warm liquid, and sets into a clear, wobbly gel on cooling. Its signature behavior is the body-temperature melt — a properly set gelatin dessert softens on the tongue rather than chewing, which is why panna cotta, Bavarian cream, and aspic feel so different from a pectin jelly or agar gel. Because it is made from bovine, porcine, or fish collagen, it is the traditional setting agent of French patisserie and classical aspic cookery, but it is unsuitable for vegetarians, vegans, and many kosher households.

What you actually control in the kitchen is bloom strength and ratio. A 200-bloom powder sets to a tender, quivering slice; higher bloom grades give the firmer, architectural set needed for layered entremets and terrines that have to hold their shape on the plate. Powder is convenient and pre-measured; chefs reach for leaf sheets for purity, predictability, and a noticeably clearer gel that won't cloud delicate fruit or wine preparations.

Measured in: g
Storage: Pantry

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Baking

Types & varieties

Powdered gelatin

Granulated and pre-measured; sold in boxes or single ¼ oz (7 g) envelopes; the home-baking workhorse

Sheet gelatin (leaf)

Preferred by chefs for purity and clarity; graded by bloom — bronze (~125), silver (~160), gold (~200), and platinum (~240); measured in sheets or grams

Fish gelatin

Made from tilapia or cod skin; sets at slightly lower temperatures; accepted as kosher and pareve by many authorities, useful for kosher kitchens and pescetarians

Beef (bovine) gelatin

The most common commercial form; clean flavor; sets firmly

Pork (porcine) gelatin

Common in European production; firm set; not kosher

Hydrolyzed gelatin

Pre-broken-down form sold as a protein supplement; does not gel and is not interchangeable in recipes

The fresh-fruit problem

Pineapple, kiwi, papaya, mango, figs, and fresh ginger all carry proteolytic enzymes (bromelain, actinidin, papain, ficin) that will chew up the gelatin proteins and prevent any set at all. The fix is straightforward: gently cook the offending fruit or juice for about 5 minutes before combining it with the bloomed gelatin. Canned versions of these fruits are safe because the canning process has already deactivated the enzymes.

Proteolytic enzymes attack collagen chains; a beautiful panna cotta will weep and collapse if raw pineapple hits the cream
Simmer the fruit, juice, or grated ginger for 5 minutes, then cool before adding the bloomed gelatin
Canned pineapple, jarred ginger, and cooked fig jam are all safe to use straight from the container

Reading bloom strength

Bloom strength, named for chemist Oscar Bloom, measures the force in grams a 4 mm gel column supports before depressing 4 mm. The number is the only reliable way to compare products: a 250-bloom powder sets a noticeably firmer gel from the same weight than a 150-bloom one. Lower blooms (bronze, silver) suit delicate quivering jellies and panna cotta; higher blooms (gold, platinum) give the sliceable, architectural set needed for terrines, layered entremets, and pâté en croûte that must hold its shape under a knife.

Common uses

Panna cotta, Bavarian cream, and other cream-set dessertsAspics, terrines, and pâté en croûteStabilizing whipped cream, diplomat cream, and chilled mousses so they hold their shape on the plateMarshmallows and Turkish delightGummy candies and pâte de fruitClear fruit jellies and sparkling wine gelsLightly setting cheesecakes, crème brûlée, and custard pies so they slice cleanlyClarifying stocks and consommé with a gelatin raftSuspending fragile garnishes — herbs, diced fruit, edible flowers — in a clear gel

Tips & pitfalls

Always bloom gelatin in cold water before adding it to anything warm — dropping powder straight into hot liquid produces rubbery clumps that never fully dissolve
Never boil gelatin after it has been bloomed; sustained high heat permanently destroys its setting power. Stir the bloomed mass into warm (not simmering) liquid and remove the pan from direct heat
Cook fresh pineapple, kiwi, papaya, mango, fig, or fresh ginger for about 5 minutes before adding — their enzymes will otherwise dissolve the gel and your dessert will weep
Reduce or balance strong acid (lemon juice, vinegar, sour cream) with a slightly higher gelatin ratio, because acid weakens the set
Melt bloomed sheets in a splash of water over a bain-marie for the smoothest, lump-free incorporation into a delicate cream
For clean unmolding, chill the gel until fully set, dip the outside of the mold briefly in warm (not hot) water, then invert onto the plate
When a gel comes out too firm for serving, whisk in cold cream or fruit purée by hand to break it down to a spoonable texture
For purées and aspics that must hold at room temperature, replace part of the recipe liquid with ice cubes made from that same liquid — they chill the mixture on contact without watering it down

Nutrition

335kcal

Energy

1402 kJ · per 100 g

Where the calories come from

Protein 100%Carbs 0%Fat 0%

Protein

85.6g

171% DV

Carbs

0% DV

Fat

0.1g

0% DV

Fiber

0% DV

Sugars

of which

Sodium

196mg

9% DV

Notable micronutrients

Selenium72% DV

Riboflavin (B2)18% DV

Folate8% DV

Iron6% DV

Magnesium5% DV

Calcium4% DV

Source · USDA FoodData Central · Gelatins, dry powder, unsweetened

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In the shops

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Good to know

Source: Collagen extracted from animal skin, bones, and connective tissue — typically bovine hides, porcine skin, or fish skin and bones
Forms sold: Powder (granulated) and leaf sheets; sheet gelatin is the professional and European standard
Bloom strength: Gel strength rating; kitchen powder is typically 200–250 bloom (sold as 'silver' or 'gold' by some brands)
Setting ratio: One envelope (¼ oz / 7 g) or about 4 silver sheets sets roughly 2 cups (480 ml) of liquid to a tender, sliceable gel
Melting point: Sets around 40–50°F (4–10°C) and melts at body temperature (~95°F / 35°C), giving the in-mouth softening that defines a good gelatin gel
Powder-to-sheet equivalence: 1 envelope (7 g) ≈ 4–5 sheets of silver/gold bloom; a silver sheet weighs about 2 g (brands vary 1.7–2.5 g)
Heat tolerance: Damaged by sustained boiling; safe to dissolve into liquids up to about 195°F (90°C) briefly, never simmer once bloomed
Storage: Indefinite if kept dry, sealed, and cool; most powder carries a 1–2 year best-by date

Substitutes

Agar-agar — Vegan seaweed derivative; use roughly half the weight of gelatin; sets firmly at room temperature with a clean, slightly brittle snap that does not melt in the mouth the way gelatin does
Pectin — Plant-based; works only in high-sugar, high-acid preparations such as jams and jellies — not a drop-in for neutral dairy or savory gels
Carrageenan — Seaweed extract; good for dairy gels and custards, but produces a softer, more elastic set than gelatin
Locust bean gum — Often blended with xanthan or agar to mimic the smooth mouthfeel of gelatin in vegan desserts
Xanthan gum — Adds viscosity and body but does not form a true gel — useful for thickening vegan reductions and sauces
Konjac (glucomannan) — Strong vegan gelling agent; can turn rubbery if overused, so dose carefully

Pairs with

CitrusVanillaBerries and stone fruitDairyWhite wine, Champagne, and SauternesTomatoMint and basilCaramel and butterscotchDark chocolateCoffee and espressoRose and orange-blossom water

Also called

gelatine · leaf gelatin · powdered gelatin · gelatin sheets