Gelatin is one of those secret weapon ingredients that frequently gets overlooked, especially when it comes to home kitchens. Most of us know it’s the secret to making Jell-O jiggle, but don’t give it much thought otherwise. This may be a mistake, because it turns out that this humble pantry staple is more versatile than meets the eye. Not only is it essential to setting the perfect panna cotta, gelatin is the key to making velvety, luxurious homemade ice cream. It can also add richness and flavor to broth-based soups — once you add gelatin to your French onion, you’ll never go back.
Of course, this is assuming your gelatin is properly bloomed and has achieved its signature silky, bouncy texture. Blooming is the process of soaking gelatin sheets or powder in cold water, allowing them to absorb moisture and become a smooth, semi-solid gel. Poorly bloomed gelatin can become clumpy and gritty, or — even worse — loose and runny. Neither of these results is ideal for easily setting your homemade frosting or making homemade marshmallows, which is why it’s crucial to exercise patience during the blooming stage.
To bloom either powdered gelatin or gelatin sheets, fill a bowl with cold water and sprinkle the surface with gelatin powder, or submerge sheets in the water. The gelatin should begin to thicken within 5 to 10 minutes. Since gelatin melts at higher temperatures, using cold water helps ensure your gelatin blooms and sets rather than just dissolving and creating a slightly thicker liquid.
Blooming sheets vs. powder and troubleshooting tips
Though the actual steps for blooming gelatin are fairly simple — mix it with cold water and wait — working with gelatin can be an intimidating undertaking because it has a reputation for being finicky. For instance, if your water isn’t cold enough, your gelatin simply may not bloom. If it’s not completely bloomed before adding it to a hot mixture, it may clump together and give your dish a grainy texture instead of a smooth one. Plus, there’s the matter of working with sheets versus powdered gelatin.
While the process of blooming sheets and powder is basically the same, sheets are better for firmer, less liquidy recipes while powder is better for recipes that are more liquid or softer. For instance, sheets may work better for panna cotta, while powder is the best choice for soup. This is because powdered gelatin can’t be separated from its blooming water, while the proper protocol for sheets is to remove them from the water and gently squeeze out excess water before use.
It’s also crucial to make sure powdered gelatin is fully dissolved and sheets have no hard spots to ensure they’re completely bloomed. Additionally, be sure whatever you’re mixing them into is warm to help fully incorporate it. Gentle heat is best, so if you’re blending gelatin into hot soup or a stovetop pudding mixture, let them cool slightly before adding it. Conversely, you can lightly warm a dish normally served cold if your gelatin won’t set.
