Fish gelatine is the gelling agent most used in Western cuisine, both in cooking and in pastry.
It is used in cooking, as in the traditional “aspics”, for example. But it is really in pastry where it can be extremely useful for making brittle gelatines or for stabilisation of mousse-like foam structures.
Characteristics and uses:
- Not all gelatines have the same gelling power. This is measured in Blooms, which can range from 50 to 300. The higher the Bloom degree the strongest the gelling power of the gelatine. Fishgël has 200 Bloom, which is the most common, together with the 220.
- To achieve a good hydration, the ideal proportion is 1 part of Fishgël and 4 parts of cold water.
- Then, heat gently in the mixture of the product to be gelled. Wait until it is warm before leaving to rest in the fridge, for a minimum of 4 hours.
- Suggested ratio: 15-25 g Fishgël per 1,000 g liquid.
- Available in packs of 600g and 130g.
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