If you’ve ever simmered meat bones to make a broth and then chilled it, you might have noticed it turns into a jellylike texture. That’s because of collagen, a substance which turns into gelatine when heated. In manufacturing, gelatine is extracted from collagen using hot water. It’s then filtered for clarity and purity, dried, and ground into the familiar powdered gelatine.
Fun Fact: Back in 1889, Charles B. Knox discovered how to granulate gelatine into a convenient powder that’s easy to use in kitchens everywhere. E.D.SMITH® Knox® is the original, unflavoured gelatine!
Below you will find everything you need to know about working with E.D.SMITH® Knox® Gelatine including useful baking & cooking tips and troubleshooting suggestions.
- What is Gelatine and How Is It Used?
- Working with E.D.SMITH® Knox®
- KNOX® Tips & Troubleshooting
- How to Unmould Gelatine (Without the Stress!)
- Glossary of Gelatine terms
What Is Gelatine and How Is It Used?
Gelatine is a colourless, flavourless powder that works as a gelling agent. It’s great for making everything from savoury dishes (like aspic, pâté or terrines) to desserts (like panna cotta, jellies, and marshmallows), and even ice creams and frozen yogurt!
E.D.SMITH® Knox® Unflavoured Gelatine is particularly popular because it contains no added sugar or artificial flavours, so it’s super versatile—you can use it without worrying about it affecting the flavour of your dish.
Our unflavoured gelatine is packaged in individual pre-measured envelopes for convenient usage. Each envelope will gel 2 cups (500 mL) of liquid. If your recipe calls for unflavoured gelatine by the tablespoon (15 mL), just use 1 envelope for each tablespoon called for.
E.D.SMITH® Knox® Unflavoured Gelatine contains only 6 calories per serving (or 25 calories per envelope) and can easily be used to prepare lower-calorie recipes.
Working with E.D.SMITH® Knox®
- Blooming: Before using gelatine in your recipes, it must be bloomed in a small amount of cold water or another cold liquid. This process hydrates the gelatine granules and prepares them for dissolving. Blooming ensures the gelatine doesn’t form lumps when mixed with hot liquids.
- Dissolving: Bloomed gelatine is dissolved in a hot liquid (typically warm to medium heat) to activate its gelling properties. This can be done by adding boiling water or slowly heating the bloomed mixture. Do not bring mixture to a boil, as that can destroy its gelling ability.
- Incorporating: Once dissolved, gelatine is typically incorporated into a cold or room-temperature mixture, which is then chilled in the refrigerator to achieve the desired set texture.
How to Bloom and Dissolve Gelatine
E.D.SMITH® Knox® Unflavoured Gelatine is simple and easy to work with, no matter what kind of recipe you’re following. Here’s a step-by-step guide to blooming and dissolving gelatine:
- Blooming: Sprinkle 1 envelope of Knox Unflavoured Gelatine over 1/4 cup (60 mL) of cold liquid (water works great!). Let stand for about 1 minute to allow the granules to absorb the liquid.
- Dissolving (You can choose one of 3 ways):
- Hot Water Method: Gradually add 1/4 cup (60 mL) boiling water (or liquid heated to boiling) to the bloomed gelatine. Stir until it’s completely dissolved, which should take about 1 to 2 minutes.
- Microwave Method: For quick dissolving, microwave the bloomed gelatine in a microwave-safe bowl for 30 to 40 seconds on high, then stir until fully dissolved.
- Stovetop Method: Dissolve bloomed gelatine in a saucepan over low heat, stirring constantly for 2 to 3 minutes. Do not let mixture boil.
- Incorporate the Gelatine into the Recipe
- Once the gelatine is dissolved and ready, you can incorporate it into your recipe. This might involve adding it to a custard, mousse, or fruit purée. Ensure that the gelatine is fully incorporated into the rest of the mixture. It may then be poured into a mould or bowl and chilled until set.
- Stir gently: When adding the dissolved gelatine to your other ingredients (liquid or semi-liquid), stir gently to combine, ensuring even distribution of the gelatine without forming bubbles.
- Cool to Set: If your recipe requires a setting time (like for jellies, panna cotta, or mousse), transfer the mixture to the refrigerator and let it set according to the recipe’s instructions. This can take anywhere from 1 to 6 hours, depending on the amount of gelatine and the consistency required.
For best results when preparing a recipe, use all imperial or all metric measures—not a combination.
Knox® TIPS & Troubleshooting
E.D.SMITH® Knox® Unflavoured Gelatine powder is a versatile ingredient used to thicken, stabilize, and set liquids in recipes such as desserts (like jellies, panna cotta, marshmallows, and mousse) and savoury dishes.
Bloom the Gelatine Properly
Blooming gelatine refers to the process of rehydrating the gelatine powder with cold water or liquid to ensure it dissolves evenly and activates its gelling properties. This step is crucial for avoiding lumps and graininess in your final dish. You should use only cold or room-temperature liquid to bloom the gelatine (this can be water, fruit purée, milk, cream, or whatever other liquid is called for in your recipe). This step is important because it prevents the gelatine from forming clumps when you try to dissolve it.
Heat It Gently (Do Not Boil)
Place the bloomed gelatine over low heat to dissolve it completely. You can use a double boiler, microwave, or stovetop, but the key is to heat it gently. Do not boil the bloomed gelatine, as boiling can break down the gelatine and prevent it from setting properly. Gelatine should always be dissolved in a hot liquid before being added to the rest of your recipe.
Ensure Even Distribution
To prevent gelatine from setting unevenly in your final dish, stir frequently to make sure it’s fully dissolved, no grains remain, and it’s evenly incorporated into the liquid or mixture. The gelatine should become smooth, clear, and syrupy, and be in a completely liquid form.
Let Cool Before Adding to Cold Ingredients
It is essential to let the gelatine mixture cool slightly or come to room temperature before mixing with cold components (for example, cream or chilled custard). Adding hot gelatine directly to cold ingredients could cause curdling or uneven setting.
Troubleshooting Suggestions
- Prevent Lumps:
- Always make sure to bloom gelatine in the correct ratio of cold liquid to powder before dissolving. This will prevent the gelatine from clumping when it comes in contact with hot liquid.
- Always make sure to bloom gelatine in the correct ratio of cold liquid to powder before dissolving. This will prevent the gelatine from clumping when it comes in contact with hot liquid.
- Use the Right Temperature:
- Gelatine is sensitive to temperature, so be careful not to overheat it. Boiling the gelatine will break down its gelling properties, making it ineffective. Always dissolve it in hot but not boiling liquid.
- Gelatine is sensitive to temperature, so be careful not to overheat it. Boiling the gelatine will break down its gelling properties, making it ineffective. Always dissolve it in hot but not boiling liquid.
- Avoid Reheating Too Many Times:
- Gelatine will lose its gelling properties if reheated too many times, so try to dissolve it only once and avoid heating it repeatedly.
- Gelatine will lose its gelling properties if reheated too many times, so try to dissolve it only once and avoid heating it repeatedly.
- Achieve Clear, Transparent Gels:
- If you want your gelatine-based desserts (like jelly or fruit gelée) to be perfectly clear, dissolve the gelatine in a clear liquid (like clear fruit juice) and avoid over-stirring.
- If you want your gelatine-based desserts (like jelly or fruit gelée) to be perfectly clear, dissolve the gelatine in a clear liquid (like clear fruit juice) and avoid over-stirring.
- Perfect the Texture:
- If your gelatine dessert doesn’t set firmly enough, you may not have used enough gelatine or it didn’t dissolve properly. If it’s too firm, you may have used too much gelatine. Adjust the ratio as needed next time.
- If your gelatine dessert doesn’t set firmly enough, you may not have used enough gelatine or it didn’t dissolve properly. If it’s too firm, you may have used too much gelatine. Adjust the ratio as needed next time.
- If Gelatine mixture becomes too firm:
- E.D.SMITH® Knox® Unflavoured Gelatine is more resilient than you may think. If a recipe outlines to “chill mixture to consistency of unbeaten egg white” and it becomes too firm when chilled, don’t worry. That’s easy to fix! Place the saucepan over low heat and stir just until the mixture returns to a smooth-textured liquid state. Repeat the chilling process to the desired stage and the mixture will reset successfully.
- E.D.SMITH® Knox® Unflavoured Gelatine is more resilient than you may think. If a recipe outlines to “chill mixture to consistency of unbeaten egg white” and it becomes too firm when chilled, don’t worry. That’s easy to fix! Place the saucepan over low heat and stir just until the mixture returns to a smooth-textured liquid state. Repeat the chilling process to the desired stage and the mixture will reset successfully.
- Basic Gelatine-to-Liquid Ratio:
- 1 envelope (7 g or 2 ½ tsp / 12 mL) of powdered gelatine is generally enough to set 2 cups (500 mL) of liquid to a soft gel. The ratio can vary depending on the desired firmness of the final product:
- For a soft set (mousse or panna cotta): 1 envelope per 2 cups (500 mL) of liquid.
- For a firm set (jelly, gummies, or aspic): 2 envelopes per 3 cups (750 mL) of liquid.
How to Unmould Gelatine (Without the Stress!)
Unmoulding gelatine can seem tricky, but following these simple steps will make you a pro:
- Loosen Edges: Dip a sharp knife in warm water and run the tip along the edges of your gelatine to loosen it.
- Dip in Warm Water: Dip the bottom of the mould in warm (not hot) water for 5 to 10 seconds. Tilt or shake to loosen the gelatine.
- Flip: Invert a serving dish on top of the mould, then carefully flip the mould and serving dish together so that they’re right side up.
- Gently Shake: Shake the mould gently to release the gelatine onto your serving dish.
Glossary of Gelatine terms
Aspic
A savoury jelly made from meat stock or broth, typically used to encase meats, vegetables, or seafood for serving.
Bavarian Cream
A type of chiffon that includes whipped cream for extra richness, resulting in a smooth, creamy texture.
Charlotte
A mousse, chiffon, or Bavarian mixture chilled in a bowl, loaf pan, or springform pan lined with ladyfingers, creating a decorative and delicious dessert.
Chiffon
A custard gel that has been chilled until the mixture mounds slightly when dropped from a spoon. Stiffly beaten egg whites are folded in, and solids may be added at this stage.
Clear or Simple Gel
A basic gel made from juice or broth, which is chilled to the consistency of unbeaten egg whites. Solids can be added after chilling.
Crémeaux
A rich, custard-like dessert made with egg yolks, sugar, and milk or cream, and set with gelatine to give it a smooth, semi-firm texture. It has a delicate, pudding-like consistency and is served chilled with a smooth, glossy finish.
Crème Pâtissière
A thick, creamy custard made with milk, eggs, sugar, and flour, commonly used as a filling for pastries and desserts.
Custard Gel
A gel made from egg yolks, milk, and gelatine, cooked to form a custard base.
Gelée (Fruit Jelly)
Fruit juice or purée combined with gelatine to create a firm, transparent, and flavourful dessert, often moulded into various shapes.
Knox Blox®
The famous Knox® version of fruit jelly! Made two different ways and yielding a large batch of fun jelly blocks (blox) these Knox® BLOX® are made with E.D.SMITH® Knox® Unflavoured Gelatine and either fruit juice or fruit-flavoured gelatine. See our recipe page for more details.
Marshmallows
Fluffy, airy treats made by whipping powdered gelatine with sugar and water to trap air bubbles during the process.
Mousse
A clear gel that has been chilled until the mixture mounds slightly when dropped from a spoon. Whipped cream is folded in to create a light, fluffy texture (solids may also be incorporated at this stage).
Panna Cotta
A creamy Italian dessert where cream and milk are set with gelatine into a soft, custard-like consistency.
Terrines and Pâtés
Savoury dishes where gelatine helps bind and set the mixture, allowing for easier slicing and presentation.
Whip
A clear gel that has been chilled until partially set and then beaten until fluffy. No solids are added to a whip.