How to use gelatin

How Does Gelatine Work?

Anyone who has ever made a cheesecake yourself has probably used gelatin. It is therefore a product that is mainly used to set cakes, puddings, fillings, and jellies in the sweet kitchen. You buy it in the form of transparent leaves or sheets in the supermarket. But how exactly does gelatin work? I’m going to try to answer that question today.


In the supermarkets, they mainly sell gelatin in the form of leaves. A bag usually contains 12 leaves of gelatin that is sufficient for one liter of liquid. That way you already have a good indicator of how many leaves you need. Converted quickly, it means that you need 1 leaf of gelatin for 85 ml of liquid. It is then assumed that you want a fully revived end product. By working with gelatin more often and trying different amounts you can learn to play with those proportions. If you have never worked with gelatin before, you better follow the instructions on the package or recipe. Gelatin leaves must first soak in cold water before you can use them.


Gelatin is an animal product made from the bones and/or skin of pigs. When the gelatin is ready to use, dissolve it in a warm liquid. It will not dissolve in a cold liquid. Dissolving can be done in warm water, but also warm milk or whipped cream are suitable. You then pour this into what you want to set and stir well. If the pudding or cream you want to set has already been heated in its entirety, you can immediately add the gelatin. As long as you have a warm base where the gelatin can dissolve. As soon as the dissolved gelatin cools down again, it forms a gel that makes the product stiff. Gelatin takes several hours to set.


You may have heard that gelatin does not work well with certain fruits. Certain types of fruit contain enzymes that break down the proteins in the gelatin. The effect of gelatin is basically stopped and your cake or pudding is doomed to fail. To prevent this, you can first boil the fruit in water and then rinse well. Ready-to-eat canned fruit is suitable for direct processing with gelatin. This fruit is usually already cooked. Types of fruit that do not work fresh with gelatin include papaya, figs, pineapple, and kiwi, but you should also not mix ginger with gelatin.

If you have any questions about gelatin, ask them below.