Gelatin

Gelatin is a colorless binding agent obtained from animal connective tissue that turns liquids into a jelly-like texture. It comes in sheet or powder form; it is bloomed in cold water and added to heated liquid. It is used in muhallebi-style desserts, mousses, and structures like panna cotta.

Where It's Used

“Soften the gelatin sheets in cold water and add them to the cream mixture you've heated.”

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