Description
A simple technique to achieve a creamier, silkier gel using gelatin and a pinch of baking soda, perfect for fruit gels and panna cottas.
Ingredients
Scale
- 1 standard packet (2 1/4 teaspoons / ~7 g) gelatin
- 1/4 cup (60 ml) cold water
- 2 cups (480 ml) main liquid (fruit juice, cream, etc.)
- 1/8 teaspoon baking soda
Instructions
- Bloom the gelatin in cold water for 5 minutes.
- Heat the main liquid to 110–120°F (43–49°C).
- Whisk in the bloomed gelatin until fully dissolved.
- Add baking soda and taste for acidity balance.
- Strain into molds and chill for 2–4 hours.
Notes
Measure baking soda precisely; excess can lead to off-flavors. Use silicone molds for easy release.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bloom gelatin in cold water, dissolve in warm liquid, mix in baking soda, chill to set.
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 5g
- Sodium: 125mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg