Next, you'll need to dissolve the granules in very hot water before proceeding. There are a few things to keep in mind when you're working with powdered gelatin: First, begin by softening the gelatin in cold liquid, which causes it to soften and swell or "bloom." It's important to sprinkle the granules over the cold water rather than dumping them en masse. The sheets are mostly used by pastry chefs powdered gelatin is sold in most supermarkets in ¼ ounce packets (each holds 2 ¼ teaspoons of the powder).
Gelatin is sold in powdered and sheet forms. That "fix it and forget it" quality makes gelatin desserts prime for a comeback. You can make a gelatin dessert a few days ahead of serving, with no compromise in flavor or texture. It's a key ingredient in panna cotta, marshmallows, custard, and cream pie fillings (it's what makes them sliceable), and a variety of sweet sauces.īeyond its versatility, one of the most appealing aspects of gelatin is its stamina. Once you start to play around with gelatin and understand it as a gateway to delightful desserts, you'll be amazed at all it can do. If you've never made a gelatin dessert from scratch-meaning, without the prepackaged mix of gelatin powder, artificial colors, and sugar (lots of it)-you're in for a treat.
Gelatin desserts have a decidedly nostalgic appeal, but don't confuse them with being old-fashioned. There's definitely a retro feel to these whimsical desserts, the ones that hold their shape long after they're turned out of sculptural molds, like the Cranberry-Cherry Mold that's pictured here, but there's far more to them than just that. When you hear "gelatin desserts," you likely think of super shiny, brightly colored, jiggly concoctions from the mid-20th century.
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