Problems with gelatine
got the following recipe from a UK newspaper. Tried it and it did not set. At all! My gelatine was fresh and 200-225 bloom and the grapefruit juice was freshly pressed. It tasted delicious but we had to drink it! Contacted the food and drink department of the newspaper but just got waffle as a reply. Tried it again with double the gelatine but it still didn't set fully and had a slightly different taste. Has anyone got any ideas please?
4 sheets gelatine, 400ml pink grapefruit juice, 150ml Campari, 2 tablespoons sugar. Normal method of soaking gelatine and adding to slightly warmed juice.
Best Answer
The problem is that you're using 3 things that are enemies of gelatin:
- Acids
- Enzymes
- Alcohol
These 3 things are very common protein denaturant agents, which means that they break down the protein structure. And well, gelatin is a protein, so adding freshly pressed grapefruit juice (acid + enzymes) and alcohol to gelatin will prevent it from setting.
You should boil well the mixture of sugar, juice and alcohol before using and rectify volume with water.
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Why is gelatin not good for you?
When taken by mouth: Gelatin is commonly consumed in foods. It is possibly safe when used in larger amounts as medicine, short-term. But taking high doses of 15 grams daily might increase the risk for side effects, including sore throat, swollen gums, and mouth sores.Why did my gelatine go lumpy?
Bloom with Cold, Add to Warm If you use hot water, the exterior of the granules or sheets will swell too fast and that will prevent water from getting into the center. However, the bloomed gelatin should always be added to a warm base. Otherwise, the gelatin will start to set too quickly and get clumpy.How and why to successfully soak (bloom) gelatin! #CookingTipsAndTricks
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