Gelatine recipes
1. Amaretto Mousse Cheesecake
Graham cracker crumbs, butter or margarine melted, envelope knox unflavored gelatine, cold water, cream cheese softened, sugar, evaporated milk, lemon juice, amaretto liqueur, vanilla extract, ...
Gelatine
information
An animal product derived from the bones of animals. Used as a setting agent for sweet or savoury jellies and pudding fillings, gelatine comes in powder form or in leaves. Agar-agar is the vegetarian alternative ...
Gelatine A thickening product made from boiled beef and sometime from bones. Not suitable for Jewish people.
Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » G food words » gelatinem ...
Gelatine: A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.
Giblets: The heart, neck, liver, and gizzard of poultry.
gelatine: A soluble protein used for setting foods
Genoise: a rich sponge cake
gibelotte: A rabbit stew dressed with butter, onions and potatoes ...
Gelatine leaves
The sheet form of the gelling or setting agent also known as gelatin. It is available from gourmet food stores.
Ghee ...
Gelatine is also used for pharmaceutical capsules.
Due to the 'Mad Cow Disease' (BSE Bovine spongiform encephalopathy (BSE or more commonly mad cow disease) is a fatal, neurodegenerative disease of cattle, which is transmissible to humans.
Gelatine: used in sweets, (particularly chewy ones), nutritional supplements in capsule form, ice cream, yoghurts and desserts such as mousses, jellies and panna cotta.
Gelatine prepared from bones used as fining agent.
BONS BOIS (FR)
One of the five produced regions of Cognac, in the Charente.
Other term (fr): ...
Heat the gelatine slowly in the juice or puree and water until dissolved.
Add sugar if necessary.
Cool, then whisk briskly until a thick foam is produced.
Pour quickly into a glass dish.
Gelatin; Gelatine - a colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); ...
Gelatin, gelatine - A protein produced from animals, used to gel liquids. It is odorless, flavorless, and colorless. It is found in granular and sheet form. It is found available also in fruit flavored form.
Gelatin, Gelatine:
A thickener used in molded (Jello® type) desserts and dishes that has no flavor, odor or color. It is pure protein from veal and beef bones and by-products.
Gelatin, gelatine: ...
3. Soak the gelatine leaves in water to cover and set aside for 5 minutes.
4. Squeeze any excess water from the gelatine leaves and add to the warm cream mixture, stirring until dissolved.
Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. A French term literaly translating as 'hot-cold'.
Bavarian cream A dessert made from an egg custard stiffened with gelatine, mixed with whipped cream and sometimes fruit puree or other flavors, then set in a mold and served chilled. Bay Leaf An aromatic leaf that comes from bay laurel.
gelatin = animal jelly = gelatine = unflavored gelatin = unflavored gelatine Pronunciation: JELL-uh-tin Equivalents: One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
Desserts are often thickened with sago, tapioca, gelatin or a gelatine substitute such as agar.
A vegetarian alternative to gelatine, based on seaweed and used as a stabiliser or thickener in many food products. It is sold in many of the large supermarkets in powder form, as flakes and as bars
Al dente ...
Add berries and gelatine mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
A vegetarian alternative to gelatine made with seaweed.
Ageing
(l) The period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate; ...
Panna Cotta, Italian for cooked cream, is a traditional dessert from Piedmont, Italy, involving the warming of heavy cream, sugar, gelatine, and your choice of flavourings, until the gelatine has melted.
To make panna cotta, cream is added to gelatine and then flavoured with a wide variety of ingredients such as vanilla or cinnamon. The mixture is then cooled until it sets and is served with a sweet sauce. Panocha ...
Meaning: The name for this cold dessert from Italy means cooked cream, although not all recipes call for the cream to be actually cooked. To make panna cotta, cream is added to gelatine and then flavoured with a wide variety of ingredients like ...
To immerse a solid in a liquid eg soak the cherries in brandy for 30 minutes, drain and stir into the cream; sprinkle the powdered gelatine over cold water and leave to soak for 5 minutes.
Soaked
...
Marrow bones and shin of beef are especially important for brown stock because they release gelatine during the cooking process, which gives the stock depth and substance. (White stock is made the same way but with veal bones and trimmings instead.) ...
Available in powder form from chemists or in packets from Chinese grocers or health food stores. It is also sold in strands. Gelatine can be substituted, but texture will be different and the amount used varies.
Line Cover the inside of a dish, bowl or mould with paper, pastry, gelatine etc. Parboil Cook partially to soften in boiling water before proceeding to cook in another manner.
gelatin, gelatine A glutinous substance found in animal bones, cartilage, and tendons which, when dissolved in water, heated, and chilled, turns to jelly.
gelato (It.) Ice cream; a gelateria is an ice cream parlor.
Coller (Fr.): to bind a sauce with gelatine.
Colli di Valdobbiadene (It.): a dry white wine with a hint of bitterness, and a sweet, slightly sparkling dessert wine, both bear this name.
Collier (Fr.) (Butch.): neck.
 See also: Gelatin, Cooking, Cream, Fruit, Dessert
  
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