Fish Gelatine
Fish gelatine powder has a bloom of 160, creating soft gels in recipes requiring setting. It can also be used to clarify products such as stocks and glazes. Gelatine creates clear, colourless, flavourless gels, not impacting the taste or smell of food dishes.
Fish gelatine is most commonly associated as a gelling agent for fish sauces, pies and terrines. It can also be used to create the perfect ‘wobble’ in desserts such as panna cotta, jellies and marshmallows.
Sauces: Fish sauce
Jellies: Fruit Jelly, Children’s party Jelly, Jelly Shots
Fish Gelatine
Nutritional – Typical values per 100g:
Energy: 388kcal/1627kJ
Protein: >85.0g
Carbohydrates: <0.1g of which sugars <0.1g
Fibre: <0.1g
Fat: <0.1g of which saturates <0.05g
Salt: 0.02g
Fish gelatine powder has a bloom of 160, creating soft gels in recipes requiring setting. It can also be used to clarify products such as stocks and glazes. Gelatine creates clear, colourless, flavourless gels, not impacting the organoleptic qualities of your products.
How to use: Soak the gelatine for 30 minutes or more in 3 to 4 times its own weight of cold water or other liquid before heating in a pan, or in a microwave (approx. 45 seconds 900W), until the gelatine has fully dissolved, then stir. Do not boil.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
Fish gelatine is most commonly associated as a gelling agent for fish sauces, pies and terrines. It can also be used to create the perfect ‘wobble’ in desserts such as panna cotta, jellies and marshmallows.
Sauces: Fish sauce
Jellies: Fruit Jelly, Children’s party Jelly, Jelly Shots
Fish Gelatine
Nutritional – Typical values per 100g:
Energy: 388kcal/1627kJ
Protein: >85.0g
Carbohydrates: <0.1g of which sugars <0.1g
Fibre: <0.1g
Fat: <0.1g of which saturates <0.05g
Salt: 0.02g
Fish gelatine powder has a bloom of 160, creating soft gels in recipes requiring setting. It can also be used to clarify products such as stocks and glazes. Gelatine creates clear, colourless, flavourless gels, not impacting the organoleptic qualities of your products.
How to use: Soak the gelatine for 30 minutes or more in 3 to 4 times its own weight of cold water or other liquid before heating in a pan, or in a microwave (approx. 45 seconds 900W), until the gelatine has fully dissolved, then stir. Do not boil.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
