Gelatin molds are easy to make, but knowing a few tips and tricks can make a big difference.
Excellent resources
- Tips from a vintage Jell-O recipe book
- Basic Technique: How to Work with Gelatin from The Kitchn
- What’s the Difference? Gelatin Powder, Gelatin Sheets, and Leaf Gelatin from The Kitchn
Working with gelatin
Unlike many ingredients in your pantry, gelatin is temperamental and demands specific care. Here are a few tips that will help you transform liquid into gelatinous, wobbly fun.
- Many recipes call for 2-cups liquid per 1-packet of Knox gelatin. HOWEVER, many people (including my recipes) prefer 1 ¾ cups liquid per 1-packet of gelatin. This creates a stiffer jelly that nicely holds the design of your gelatin mold.
- Because of the heavy whipping cream, gelatin-to-liquid ratios are different for panna cottas. Many panna cotta recipes call for 1-packet gelatin for 4 cups liquid, but it various.
- 1- packet of Knox gelatin equals 1 tablespoon.
- Always soften or “bloom” the gelatin. (I prefer the word “blooming” – it sounds poetic). Blooming involves sprinkling gelatin on top of cold water. Bloomed gelatin has the consistency of runny applesauce.
- Always add bloomed gelatin to warm or hot liquid. The heat will successfully dissolve the gelatin. If the gelatin doesn’t completely dissolve, you’ll see white clumps or ropes of gelatin in your final product. NOTE: Never add gelatin to boiling water – this apparently deactivates gelling abilities.
Molds
I find shopping for vintage molds just as fun as making gelatin. The Goodwill in my neighborhood has a new supply of molds every week – and they’re cheap! Antique malls also have a wide selection, but tend to be more expensive. Ebay and Etsy are other excellent sources for vintage molds. I’ve learned from experience that glass and ceramic molds are heavy and cumbersome, so stick with metal or plastic. Also, when making individual molds, it’s best not to use a muffin tin. Since removing gelatin from a mold can be tricky, it’s much easier to use individual molds instead.
Suspending objects
One of the fun (and odd) characteristics of gelatin is its ability to freeze fruit in space. In order to accomplish this, put the gelatin (without fruit) in refrigerator (or freezer) until thickened to a soft gel consistency, then gently stir in fruit. The gelatin should be easy to stir but thick enough to suspend the fruit. However, if it’s too thick, stirring in fruit may cause bubbles. Getting the “perfect” thickened consistency takes practice.
Layering
Layering is the trickiest gelatin skill, but results in beautiful molds. Layering takes time – the previous layer must be almost set before the next layer is spooned in. Almost set means the gelatin is solid but sticks to your finger when lightly touched. If the gelatin is completely set, it may not stick to the next layer. However, if the previous layer is not set enough, the layers will merge together.
Removal
Successfully removing gelatin from a mold takes practice and patience. To remove gelatin, put mold into a bowl or sink full of hot water for a few seconds. The hot water will soften the mold, making it easier to remove. After removing from hot water, gently shake the mold side to side. Put plate on top of mold and flip over. If gelatin does not come out, try repeating the process. Just be careful not to melt the mold in the process.
Thoughts on Booze
Gelatin-based desserts and liquor go together like toast and jam – it is just meant to be. Here are a few thoughts on using alcohol in gelatin molds:
- Instead of using alcohol to get wasted, consider it as means to accentuate flavor. Quality liqueurs can temper sour citrus, jazz-up rich chocolate, or highlight fresh berries.
- Quality matters! If you use cheap or poor quality alcohol, you’ll get a sweet, sticky, cheap boozy mess.
- If you are like me, you do not have the discretionary income to afford expensive spirits. I’m constantly looking for decent tasting and affordable booze (around or under $20 for 750 ml) – and here are some of my favorites: Vodka Monopolowa, Sauza Hornitos Reposado Tequila, New Amsterdam Gin and Evan Williams Bourbon.
- For more affordable brands, check out this article from The Kitchn on Best Bargain Booze.
Agar Agar
Agar agar, a gelatinous substance derived from algae and popular in Asian desserts, is often used as a vegan substitute for gelatin. Here are a few things I learned experimenting with agar agar:
- Agar agar can be found at most Chinese grocery stores.
- Compared to gelatin, agar agar has a more dense and coarse consistency.
- Use 1-teaspoon agar agar for 2-cups liquid.
- Using the 1-teaspoon to 2-cups of liquid ratio creates a stiff jelly, often to stiff to work with gelatin molds. Instead pour into a shallow pan, let cool, and cut into squares. To create a softer substance, increase liquid.
- Agar agar sets faster than gelatin and can set at room temperature.
- Check out my agar agar recipes: Blood Orange Agar Agar, Blackberry and Tea Agar Agar, and Hibiscus Mint Agar Agar.
22 comments
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July 9, 2011 at 8:29 pm
HV
Thanks so much for the extensive how-to’s, and the hugely creative recipes!
I am wondering though, you mainly use gelatin and agar. Have you tried other thickeners?
I occasionally use psyllium husk for gluten-free bread. Because it forms an oddly gelatinous mass, I’m thinking it could work for these purposes as well. Do you have any experience with this? (I’d be happy to send you a box if you’re interested in trying!)
August 1, 2011 at 10:24 pm
Casey_Grim
I haven’t tried other thickeners, though I’d love to try some! I’ll check out some psyllium husk soon…
June 11, 2012 at 8:16 am
Dennis E. Perkins
Great site! I want to make a pineapple aspic with vodka – will the pineapple juice gel like grapefruit and orange?
June 11, 2012 at 11:27 am
Casey_Grim
Hi Dennis! From what I understand, fresh pineapple juice will not set. However bottled pineapple juice will. Also, you can boil fresh pineapple juice (like I did with the grapefruit in the greyhound recipe) and that will allow it gel. If you’re suspending pineapple, you need to use canned. Good luck!
June 17, 2013 at 12:23 pm
Jennifer
Hi there– I’m hoping you can help. I just got the vintage white plastic jello molds off of Ebay. (The ones with the Star, Heart, flower–tops). Do you know the one? I’m hoping to make a jello for a baby shower and suspend pacifiers in it. I think I know how to do that part, but have two questions. Will I need to oil the sides of the mold for any reason? How much jello do I need to fill the mold? Small size or large size or just make enough until it fills up? Any help would be greatly appreciated. I’m hoping to not have to do a trial run.
February 26, 2014 at 3:49 pm
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July 21, 2014 at 1:11 am
Gloria
I came across your site because I’m trying to find out about a jello mold I just purchased at an estate sale. The lid says Valleybrook Farms. I saw a photo from your site and it is from the same mold!!! Do you know anything about it? I’m speaking about the white jello photo with bubble or hobnail pattern under the 2 layer mold with a cherry on top.
Thanks!
-gloria
November 23, 2014 at 1:19 pm
Jane Veeder
I have been making rum cream pie for about 40 years, but the last couple of times it has been quite runny. Is it possible that the amount of gelatin in an envelope has decreased? My recipe just calls for 1 envelope, not teaspoons or tablespoons.
May 4, 2015 at 4:47 pm
Ann
Jane:
1 (1/4-ounce packet) of granulated unsweetened gelatin = total of about 2 1/2 teaspoons. It is always best to measure the the amount of gelatin needed as the envelopes of gelatin can vary.
1 teaspoon granulated unsweetened gelatin = 2 sheets of leaf gelatin
June 15, 2015 at 8:36 pm
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September 17, 2015 at 1:54 pm
alejandra
can i mix gelatin and a bit of agar together to make it a bit firmer?
do they mix together well?
September 17, 2015 at 2:01 pm
Casey_Grim
Good question! I don’t know what would happen. Agar agar is firmer, but it is also prepared differently than gelatin. Maybe prepare (blooming versus boiling) the gelatin and agar agar separately, and combine before setting. Let me know how it turns out!
September 8, 2016 at 4:38 pm
J. Yip
I tried using both by adding gelatin and agar agar separately. It works!
November 24, 2015 at 10:31 am
Debbie
Can you make a congealed cranberry salad in a ceramic serving dish? Will it set up?
January 30, 2017 at 4:10 am
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[…] Gelatin Tips and Tricks | The Modern Gelatina – Gelatin molds are easy to make, but knowing a few tips and tricks can make a big difference. Excellent resources. Tips from a vintage Jell-O recipe book […]
April 29, 2017 at 4:18 pm
Diana Naas
How do I make a aspic that hasn’t jelled. What can I do to make it jell?
October 11, 2017 at 11:57 pm
Jonathan-David Schröder
Very good article, thank you!
November 10, 2017 at 9:10 am
Judy
I used too much powdered gelatin in my panna cotta. Can I whip it in the mixer to soften it. It’s rubbery.
March 16, 2018 at 1:31 am
Britney McClinton
In the stabilized whipped cream recipes it say’s t mix with water, microwave and cool off but not to let it set. How long should it cool off and what texture is the gelatin if it sets?. If you can please send a pic of set gelatin. I don’t want to mess up my sons birthday cupcakes, this is my 1st time and I’m so nervous, it has to be beautiful for him.
August 25, 2018 at 5:03 pm
Pamela Blinco
Is it possible to make a “soft” jello? I am looking to re-create a canned Japanese alcoholic beverage (Peach Ikezo) that I cannot get in the States for my best friend’s birthday. We are obsessed with it. It has the consistency of “snot” (I don’t know how else to describe it). It floats in a champagne and is flavored with peach and sake. Do you think you could help me re-create it with this link?
Thank you so much!!!!!!!!!!!!!!!!!!!!!
April 9, 2020 at 12:24 pm
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