Gelatin mass

By LOUIS FRANÇOIS november 21, 2025

LOUIS FRANÇOIS

Created on

November 21, 2025

Recipe

Products used

Fish gelatin

Step 1 Gelatin mass

The ingredients

100g	(12,5%)	Fish gelatin ()
700g	(87,5%)	Water
1250g	(100%)	TOTAL

Process

Hydrate powdered gelatin with 7 times its weight in water (or less, depending on the case) and leave it to hydrate for at least an hour.
Melt the hydrated gelatin at at least 55°C, without boiling to preserve its qualities.
Pour the mixture into a container and filter on contact.
Allow to set in the fridge, ideally 24 hours before using in your recipes.

Board

It's important to make your gelatin mass properly to optimize its stability, especially if you freeze your products.
This gelatin mass can be prepared in advance and incorporated into your recipes as you produce them.