Blooming Gelatin
As the gelatin absorbs the liquid, each granule becomes enlarged; this is known as “blooming.” Blooming gelatin is a step necessary to ensuring the smooth texture of a finished product. For powdered gelatin, measure out 1/4 cup ofcoldwater per envelope. Sprinkle the powder over the top, then stir a little to disperse the granules. Let the mixture sit 5 to 10 minutes.If you used hot water, the exterior of the granules will swell too fast and that will prevent water from getting into the center if there is a clump of gelatin granules.
Note: Gelatin takes twice as long to dissolve when used with cream or milk.
Unflavoured gelatin granules must be bloomed before a hot liquid is added or you’re guaranteed to have lumps. If the liquid is warm or hot, the gelatin cannot soften properly. For a clear, uniformly, gelatin must be completely dissolved. Then add the remaining liquid needed for your recipe.
You can bloom gelatin in just about any liquid. Note: fresh juices from papaya, kiwi, mango, and pineapple contain an enzyme that will deactivate the gelatin. Pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine.
Caution using alcohol to bloom your gelatin: Not only do high-proof spirits inhibit the gelatin from getting access to water for hydration, direct exposure to alcohol may denature the proteins altogether, rendering them useless.
Warming/ melting the bloomed gelatin : Gelatin begins to melt between 74-104 F. Heat up the gelatin to about 130-180 F. (No need to bring it to a full boil). Stir until all the granules are dissolved. Boiling destroys gelatin’s ability to set.
Gelatin’s strength rapidly declines above 212°F, or when it’s held at that temperature for an extended period of time.
Note: the damage caused by heat impacts rigidity, not viscosity, which explains how gelatin can still add body to slow-simmered sauce like demi glaze.
Disperse the warm gelatin in to the base. Make sure the base of whatever you’re adding it to is warm. Mix the warm gelatin that is between 90-140 F into the rest of the warm base (the base should be about 90-150 F. If the base is below 80 F, first temper the warm gelatin into 1/3 of the total base. Mix that together, and then combine it with the rest of your base.
Set the gelatin in the Refrigeration:Gelatin sets at 59 F. Most dishes take 3 hours; large dishes 4-6 hours or overnight.
