How to Make Gelatin

Reviewed by Jennifer Levasseur

Last Updated: March 21, 2024 Fact Checked

VIDEO

Unflavored gelatin is produced from animal collagen and can be mixed ahead of time to set almost any liquid, including drinks, jams, jellies and fillings. By using powdered or sheet gelatin from the grocery store, you can customize the firmness of your dessert. This article will show you how to prepare gelatin using both the powdered and sheet forms. It will also give you some ideas on how you can further customize your gelatin.

Ingredients

Powdered Gelatin

½ cup (112.50 milliliters) cold water
1 tablespoon powdered gelatin (1 packet)
1 ½ cups (337.5 millilitres) hot water

Gelatin Sheets

4 gelatin sheets
1 cup (225 milliliters) cold water
2 cups (450 milliliters) hot water

Method 1

Method 1 of 3:

Mixing Powdered Gelatin

Download Article

Each packet contains about 1 tablespoon of gelatin. This is enough to set 2 cups (450 milliliters) of water.^{[1]
X
Research source} If you cannot find powdered gelatin, you can use gelatin sheets instead. To learn how to use those, click here.
You will be adding 1 ½ more cups (337.5 milliliters) of water into the bowl later, so make sure that it is big enough. Do not use hot or warm water for this step.

Advertisement
Try to sprinkle the gelatin as evenly as possible over the water; any clumps will prevent the gelatin from absorbing the water. After a few minutes, the gelatin will start to expand. This step is known as "blooming." If a recipe asks you to "bloom" gelatin, this is what it means.^{[2]
X
Research source} It will take about 5 to 10 minutes for the gelatin to finish blooming.
Pour the water into a saucepan, and place the saucepan on the stove. Heat the water over medium heat until it begins to simmer.
Do not use boiling water, as this will ruin the gelatin.
You can use a spoon, fork, or whisk. Lift the spoon out of the gelatin from time to time to see if the powder has melted. If you see any specks or granules on the spoon, keep stirring until you don't see anymore granules.
You can use shaped molds, cups, or small bowls. You may want to lightly grease the inside of each mold with a flavorless oil; this will make it easier to remove later on.
Once the gelatin is firm, you can either take it out of the mold, or serve it in the cups or bowls.

Method 2

Method 2 of 3:

Using Gelatin Sheets

Download Article

You will need about 4 sheets of gelatin. This is equal to 1 tablespoon of powdered gelatin.^{[3]
X
Research source} You may also find these labeled as "leaf gelatin" or "gelatine."
Something like a casserole dish or a baking pan will work great. May sure that the sheets are separated, and sitting right next to each other. You will be pouring water over them. If you don't separate them, they will stick together and not dissolve properly.
You will need about 1 cup (225 milliliters) of water. Don't worry about making the measurement exact; you will be pouring this water away later.
4
Wait until the gelatin sheets "bloom." They will expand slightly and become wrinkly. This will take about five to six minutes.
- Avoid leaving the sheets in the water for too long, or they will break down.
Bring the water to a simmer in a pot. Have this water ready and close by. You will be adding the gelatin sheets to it once they bloom.
You can do this by gently squeezing the sheets in your fist.^{[4]
X
Research source} Be careful not to break them.
A spoon would work best for this, as the sheets may get caught in a fork or whisk.
You can also pour it into some cups or small bowls instead. If you are using a mold, you can lightly grease the inside with some flavorless oil. This will make it easier to take the gelatin out o the mold.
It will take about 4 hours for it to become firm.

Method 3

Method 3 of 3:

Making Other Types of Gelatin

Download Article

1
Try using Agar instead if you are vegan or vegetarian. Stir 2 teaspoons of powdered Agar per into 2 cups (450 milliliters) of water. Bring the mixture to a boil over medium heat. Keep stirring with a whisk until the Agar dissolves. At this point, you can sweeten it with 2 tablespoons of sugar. Cook it for 2 minutes, then remove it from heat and pour into some molds, cups, or small bowls. It will set in about an hour, but you can speed up the process by putting it into the fridge for 20 minutes.^{[5]
X
Research source}
- You can also use 1 tablespoon of Agar flakes instead. Soak the Agar flakes in water for 30 minutes first. Drain the water and squeeze the extra moisture out of the flakes. Add the flakes to 2 cups (450 milliliters) of water and cook for 2 minutes.
- Agar is made from seaweed. You may also find it labeled as: Agar-Agar, China grass, or kanten.^{[6]
  X
  Research source}
2
Make panna cotta with cream instead of water. Sprinkle 2 tablespoons of gelatin powder over 6tablespoons of cold water and set aside to bloom, about 5 to 10 minutes. Meanwhile, heat 4 cups (1 liter) of heavy cream and ½ cup (100 grams) of sugar in a saucepan over a stove. When the sugar dissolves, stir in 2 teaspoons of vanilla extract. Pour the mixture over the bloomed gelatin, and stir with a spoon to mix. Pour the panna cotta into cups or molds, and let set in the fridge for at least 4 hours.^{[7]
X
Research source}
- You can also use half-and-half instead of heavy cream. This will give you a lighter panna cotta.
- Keep in mind that gelatin made with dairy may take longer to set.
Pour two packets of unflavored gelatin over 1 cup (225 milliliters) of juice. Boil 3 cups (675 milliliters) of juice, then pour it over the gelatin-juice. Stir until the gelatin is dissolved and everything is combined. Pour the gelatin into molds. You can also use cups or small bowls. Refrigerate for about 4 hours, or until the gelatin becomes firm.^{[8]
X
Research source}
Sprinkle 1 tablespoon of gelatin over ½ cup (112.50 milliliters) of cold water and set aside to bloom. Dissolve 1/3 cup (75 grams) sugar in 1 cup (225 milliliters) of hot water. Add in the bloomed gelatin and 3 tablespoons of lemon juice. Stir until everything has dissolved. Pour into molds and leave in refrigerator until it sets.
5
Consider adding fruit. You can place pieces of fruit into the bottom of the mold before you pour in the gelatin. You can also suspend pieces of fruit in the gelatin. To do this, leave the gelatin into the refrigerator until it is almost set. Once it feels like a soft gel, stir the cut pieces of fruit in. Put the gelatin back into the fridge so that it can finish setting.^{[9]
X
Research source}
- Be careful when adding topical fruits, such as figs, ginger, kiwi, papaya pineapple, and prickly pears. The enzymes in these fruits will keep the gelatin from setting.^{[10]
  X
  Research source} If you want to use these fruits (with the exception of kiwi) in gelatin, you will need to peel, cut, and boil them for five minutes before adding them to the gelatin.
- Kiwi should not be used in gelatin. Even peeling and boiling it will not get rid of the enzyme.
Let each layer of gelatin almost set before adding the next layer. You want the consistency to be soft and gel-like. If you add the layers too late, they won't stick together. If you add them too soon, they may melt together.^{[11]
X
Research source}
7
Pour gelatin into fun-shaped molds to create shaped gelatin. Once you have the gelatin in the mold, let it set in the fridge for about 4 hours. To take the gelatin out of the mold, stick the mold into a bowl of very hot water. Be careful not to get any water onto the gelatin. After a few seconds, pull the mold out and jiggle it. Hold a plate over the top of the mold and flip everything over. Put the plate on a table and lift the mold off. The gelatin should be sitting on the plate now. If it's not, repeat the hot water soak.^{[12]
X
Research source}
- Try chilling the mold in the fridge for a few hours until you are ready to use it; this will help the gelatin set even faster.

Video

Read Video Transcript

Tips

If you want to use your gelatin in a mold, use 1 tablespoon of gelatin per 2 cups (225 milliliters) of water. If you want a softer gelatin, you can use 1 tablespoon of gelatin per 3 cups (675 milliliters) of water; this gelatin would be best served in a cup or small bowl.^{[13]
X
Research source}

Thanks
Helpful 0 Not Helpful 0
Your gelatin will become softer the more sugar you add to it. Keep this in mind when making desserts. Soft gelatins will not hold their shape as well and may not work in molds.^{[14]
X
Research source}

Thanks
Helpful 0 Not Helpful 0
If you used cream or milk in your gelatin, be aware that it will take longer for it to set than regular gelatin.^{[15]
X
Research source}

Thanks
Helpful 0 Not Helpful 0

Show More Tips

Submit a Tip

All tip submissions are carefully reviewed before being published

Name

Please provide your name and last initial

Submit

Thanks for submitting a tip for review!

Warnings

Never boil anything that you add gelatin to. This will prevent the gelatin from setting.

Thanks
Helpful 4 Not Helpful 0
Always peel and boil tropical fruits before adding them to gelatin. They contain enzymes that may prevent the gelatin from setting.

Thanks
Helpful 3 Not Helpful 0