Gelatine

Question 1

What temp does gelatine melt?

Answer 1

27c

Question 2

What temp does gélatine set?

Answer 2

20c

Question 3

Why shouldn’t you boil gelatine

Answer 3

Can deactivate its setting ability

Question 4

3tsp gelatine equivalent to how many sheets to leaf

Answer 4

3 sheets

Question 5

How much liquid does 3tsp/ sheets of gelatine set approx?

Answer 5

570-600ml

Question 6

Mould prep for water soluble dish such as jelly

Answer 6

None needed

Question 7

Mould prep for fat based dish like panacotta or bavarois?

Answer 7

Lightly oiled (only if turning out)

Question 8

What can affect the set of gelatine?

Answer 8

Acidic liquids and alcohol

Question 9

Which fruits can of be set by gelatine?

Answer 9

Pineapple, kiwi, papaya (ppk) because they contain an enzyme which breaks down the protein in gelatine

Question 10

Gélatine alternatives

Answer 10

Agar Agar

Question 11

Why is mise en place important when working with gélatine?

Answer 11

Because gelatines capacity to set a liquid depends on accurate measuring and working efficiently

Question 12

What are the key points to remember when bring a liquid to setting point? (4)

Answer 12

Constant stirring for even stirring
Quick cooling via ice bath
Parting of the waves / emulsion paint
Other components then combined must be same consistency and temperature

Question 13

What can you do if you take the mix beyond setting point?

Answer 13

Put over a Bain Marie to melt down gélatine again

Question 14

What are key points for demoulding?

Answer 14

Straight from fridge
Deep enough warm water - 3-6 mins
Sharp downward movement
Room up for 15 minutes before serving

Question 15

Why has your bavarois not set? 3 reasons

Answer 15

Insufficient chilling time
Not enough gélatine
Gélatine lost setting ability (boiled/ too much acid or alcohol)

Question 16

Cream/ bavarois is rubbery?

Answer 16

Too much gelatine
Not enough liquid

Question 17

Bav/ mousse / cream lumpy?

Answer 17

Custard/ cream too cool when gélatine was added so it set in lumps

Question 18

Bav or cream not smooth?

Answer 18

1. Cream base/ custard base has not been well folded
2. Cream overwhisked
3. Base taken beyond setting point

Question 19

Bav/ cream too dense?

Answer 19

Cream overwhisked
Cream overfolded

Question 20

What is a gélatine set mousse?
How is it different to a regular mouse?

Answer 20

Flavoured aerated base set with gélatine. It is different because yolks are aerated and set with gélatine

Question 21

What part do the whisked yolks play in a yuzu mousse

Answer 21

They coagulate and bring stability

Question 22

Why is it important to work quickly when setting point has been reached for a set mousse?

Answer 22

Because the gélatine will start setting up and it will not be possible to achieve a flush smooth surface

Question 23

What are the component of a set mousse

Answer 23

Gélatine, sabayon,whipped cream, egg whites (medium peak)

Question 24

Why does your set mousse contain lumps of rubbery gélatine?

Answer 24

Gélatine wasn’t warm enough when added to the base
The mousse base was too cold when it was added

Question 25

Why would a set mousse contain lumps of cream?

Answer 25

Cream was either over whipped or not folded in correctly

Question 26

Set mousse has separated in to a frothy layer and flavoured layer?

Answer 26

Eggs whites were folded in before setting point was achieved so gélatine sunk to bottom

Question 27

Set mousse is dense and heavy? 4 reasons

Answer 27

1. Over folding of cream or egg whites 2. Mousse base not whisked to ribbon stage 3. Too vigorous stirring when setting point reached 4. Too much gélatine used

Question 28

What is gélatine?

Answer 28

Colourless flavourless water soluble setting agent made from animal skin and bones

Question 29

How do powdered and leaf gélatine differ?

Answer 29

In the way they are hydrated and melted

Question 30

What is a bavarois?

Answer 30

Flavoured custard, lightened with cream and set with gélatine

Question 31

Name the 5 stations needed to be set up as MEP for a set mousse

Answer 31

Small saucepan for gélatine Double boiler and bowl for sabayon Medium bowl for whipping cream High sided bowl and beaters for egg whites Ice bath

Question 32

How much gélatine is needed to set a pint of liquid,

Answer 32

3tsp/ leaves

Question 33

How do you prepare leaf vs powder gélatine

Answer 33

Leaf is sponged Powder is soaked

Question 34

Why is an ice bath used to bring something to setting point

Answer 34

It speeds up the process

Question 35

Bavarois MEP

Answer 35

Moulds prepped Ice bath ready Milk infused - leave 15 mins Whip cream emulsion paint Hydrate gélatine leaf Make crème anglais Add gélatine to cream anglais Bring to setting point Add cream