HOW TO BLOOM GELATIN POWDER AND SHEETS

Gelatin is a versatile ingredient used in various dishes, from desserts and soups to drinks and more. It works as a setting agent, thickens sauces and soups, and helps to maintain the stability of foams and emulsions. Learning the basics of blooming gelatin can help you get the most out of it, ensuring your recipes have the texture and flavor you want. Continue reading to explore the process of blooming gelatin powder and sheets and learn tips for using gelatin to elevate your everyday dishes.

WHAT IS GELATIN?

Gelatin typically comes as a powder or sheet and can be used in many recipes. It is a translucent, colorless, flavorless protein that usually comes from cows or pigs. Gelatin’s most important property is that it solidifies when it is cooled and liquefies when it is heated.

WHERE DOES GELATIN COME FROM?

Gelatin is typically made from animal parts. It is created by boiling animal skin, tendons, ligaments or bones in water. Because it is derived from animal parts, gelatin is not vegan. However, there are vegan options if you prefer to cook with them. Agar is a vegan alternative to gelatin and is made from seaweed.

WHAT IS GELATIN USED FOR?

In the kitchen, gelatin has a variety of uses. It acts as a setting agent, allowing liquids and semi-solids to solidify without losing flavor. It is most commonly used to make gummy candies, marshmallows and jellied desserts, but it can also be used to thicken sauces and soups, stabilize foams and emulsions and even as a protein supplement. 

Whether making Savory Panna Cotta with Basil, a decadent Mocha Mousse with Espresso Caviar & Chantilly Cream or even these simple Homemade Marshmallow Smores, knowing how to work with gelatin can unlock new culinary possibilities.

WHAT IS GELATIN BLOOM STRENGTH?

The bloom strength of gelatin refers to its firmness or softness once it is bloomed. The bloom strength eventually determines the texture of the recipe you are using it for. 

Bloom strengths are typically measured on a scale of 30 to 325, and gelatin is often referred to as having a low bloom (50-125), medium bloom (125-225) or high bloom (225-325). Most gelatins sold in grocery stores do not have the bloom strength listed, but you can typically assume that they are of a medium bloom.

HOW TO BLOOM GELATIN

Gelatin must be bloomed to be used in a recipe. Blooming gelatin involves softening and hydrating it in a cold liquid, whether you use water or a liquid called for in your recipe. 

Whether you are striving to maintain the lightweight texture of your homemade whipped cream or hoping to create a sauce with a velvety texture, knowing how to bloom your gelatin properly can help.

HOW TO BLOOM GELATIN POWDER

The process of blooming gelatin powder is simple and allows you to use gelatin in various dishes ranging from savory sauces to sweet desserts. Read below to learn how to bloom gelatin powder for your next recipe.

YIELDS

• 1 envelope

PREP TIME

5 minutes

TOTAL TIME

15 minutes

STEP 1: MEASURE COLD WATER

Using a measuring cup, measure about ¼ cup of cold water per envelope of powdered gelatin. Pour the water into your stand mixer bowl. 

Using your stand mixer bowl will make it easy to move on to the next steps in your recipe if they require using your stand mixer.

STEP 2: SPRINKLE GELATIN

Sprinkle the gelatin over the top of the water, being careful not to dump it all in one place.

STEP 3: STIR

Next, stir the gelatin and water gently to combine.

STEP 4: ALLOW GELATIN TO ABSORB WATER

Let the mixture sit for 5-10 minutes until the gelatin has absorbed all of the water and has a gelatinous appearance.

STEP 5: MIX INTO THE RECIPE

When you add the gelatin mixture to your recipe, be sure that the base you add it to is warm. Also, make sure that you mix it thoroughly to dissolve all of the gelatin granules.

HOW TO BLOOM GELATIN SHEETS

The process of blooming gelatin sheets, also called leaves, is slightly different than blooming powdered gelatin. The steps below will help you bloom your gelatin sheets to prepare them for use in a recipe.

YIELDS

• 1 sheet

PREP TIME

5 minutes

TOTAL TIME

15 minutes

STEP 1: FILL A BOWL WITH COLD WATER

The first step in blooming gelatin sheets is to fill a bowl with cold water. Using cold water will help ensure your gelatin’s smooth texture and help you to avoid lumps.

STEP 2: PLACE THE GELATIN SHEET

Place the gelatin sheet in the bowl of cold water and allow it to sit for 5-10 minutes. You can bloom more than one sheet at a time in the same bowl if desired. While the gelatin sheet is in cold water, you will notice that it changes from rigid and dry to soft and gelatinous.

STEP 3: REMOVE THE GELATIN SHEET

Remove the gelatin sheet from the bowl of cold water. If you are blooming more than one sheet at a time, be careful when you remove them so they do not tear.

STEP 4: WRING

Wring the gelatin sheets gently, being careful not to rip them until all of the excess water is removed.

STEP 5: MIX INTO THE RECIPE

When you add the softened gelatin sheet to your recipe, be sure that the base you add it to is warm. If you are adding the gelatin sheet to a cold base, you can warm the gelatin in a saucepan over low heat first until it is dissolved.

WHY SHOULD I BLOOM GELATIN?

Blooming gelatin helps to ensure your recipe has the proper smoothness and doesn’t have a lumpy texture or noticeable clumps of gelatin.

WHY IS MY GELATIN NOT BLOOMING?

Gelatin may not bloom properly if it is not scattered or sprinkled on top of the liquid or if the liquid is not cold enough. If the gelatin is not blooming correctly, it will likely have clumps.

CAN I USE GELATIN INSTEAD OF COLLAGEN IN RECIPES?

Gelatin is a cooked form of collagen. When mixed with water, gelatin becomes a gel, making it useful for recipes where you want the mixture to solidify. Collagen does not form a gel substance when mixed with water, so you can add it to smoothies, bone broths and soups, coffee and more without affecting the dish's texture but increasing the protein content. You cannot, however, use it as a substitute for gelatin in recipes that require solidification.

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