Dr. Oetker’s Guide to Gelatine

When it comes to setting cheesecake or crafting the perfect jelly, sometimes it's hard to know which setting agent to use. That’s where we come in. At Dr. Oetker, we believe that little makes a big difference—and understanding how gelatine works is one of those little things that can transform your desserts. 

But with terms like sheets, powdered gelatine, bloom time, and vegetarian alternatives floating around, it can get a little confusing. This guide will walk you through everything you need to know: how to use gelatine properly, how much to use, how to swap between types, and how to get the best results—whether you’re working with animal-based gelatine or a plant-based alternative. 

Gelatine is a setting agent used in desserts like panna cotta, mousses, jellies, cheesecakes, and more. It’s flavourless and odourless and works by forming a gel when dissolved in liquid and chilled. There are different types of gelatine which you can buy. These include:  
Powdered Gelatine 
·  Usually sold in sachets or tubs. 
·  Easy to measure and dissolves in cold water. 
Sheet Gelatine or Leaf Gelatine 
·  Comes in thin, flat sheets that look and feel like plastic. 
·  Requires soaking in cold water to soften before dissolving. 
Vegetarian Gel Alternatives 
·  Like agar-agar or carrageenan. Check out us Vege-Gel Sachet  .
·  Set more firmly and at higher temps (not direct substitutes in all recipes). 

For Powdered Gelatine: 
To set 1 pint of liquid- sprinkle the Gelatine Sachet into a little hot water (approx. 8tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed and then add to the remaining liquid that you want to set. 
If the gelatine does not thoroughly dissolve, stand the jug or bowl in a pan of warm water over a low heat. 
Add to recipe as per recipe instructions.  
Tip: Never allow gelatine mixture to boil as it can prevent a good set being achieved.  

1- Soak sheets in cold water for 5–10 minutes. (Do not use hot or luke warm water as this could 2- Start to melt the gelatine, which you do not want at this stage) 
3- Once soft, squeeze out excess water. 
4- Stir directly into warm liquid until dissolved (don’t boil). Make sure it is fully dissolved. If it has not you can warm it a little more until dissolved.  
5- Add to your recipe and chill to set. 
Tip: 1 sheet of gelatine = roughly 1 tsp powdered gelatine 

This is for our Vege-Gel Sachet  only. Please see below for other vegetarian options.  
Tip: Use quantities of Vege-Gel and liquid as stated in your recipe. One sachet (5g) sets 1 pint (570ml) of liquid. 
1- To dissolve the Vege-Gel pour at least 200ml of cold water into a jug or small bowl. 
2- Sprinkle the Vege-Gel onto the cold liquid and stir until completely dissolved. 
3- Heat the mixture to boiling point, use in accordance with your recipe. Work quickly throughout each step of the recipe as the mixture will set very quickly. 
4- Allow to set for one hour or until firm. 
Tip: Vege-Gel is an alternative to gelatine and not a substitute, it may be necessary to adapt your recipe.  

Tip: Use approx. 1 tsp agar-agar powder to set 500ml of liquid. 
1- Dissolve in a small amount of cold water first. 
2- Add to your recipe and bring to a full boil (unlike gelatine, agar needs boiling to activate). 
Simmer for 1–2 minutes. 
3- Pour into moulds and let it cool at room temperature to set. No need to refrigerate, though chilling is fine! 
Tip: Agar sets much firmer than gelatine—if you want a softer texture, reduce the amount slightly. 
Tip:1 tsp agar-agar powder = about 1 tbsp agar-agar flakes 

·  Do not boil gelatine – it loses its setting power above 60°C. Add to warm, not hot mixtures. 
·  Chill for at least 4–6 hours to set completely. 
·  Always bloom gelatine first before dissolving. 
·  For acidic ingredients (lemon, pineapple), OR Alcohol use slightly more gelatine—they weaken its setting ability. 
·  If using gelatine in whipped creams or mousses, fold in after cooling slightly to prevent curdling or collapsing. 
·  Do not substitute 1:1 between gelatine and vege-gel and agar—agar is much stronger, but veg gel is much weaker. 
·  Don’t overcook agar: Over-boiling can reduce its strength. 
·  Test a small batch first if you're adapting a recipe—it takes a little experimenting! 

The Mixture didn’t set? 
You may not have used enough gelatine, or the mixture was too hot when added. There could have also been access of an acid ingredient in there which stops the gelatine from working fully. 
It has set and has a Rubbery texture? 
Too much gelatine—reduce slightly next time. 
There are Visible clumps? 
Gelatine wasn’t fully dissolved—always dissolve gently and completely before mixing. Always make sure there is no grains or lumps of gelatine when adding to the recipe.  

ADD IN CHART HERE 

Vegan Trifle Recipe | Dr. Oetker 
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Vegan Jaffa Cakes Recipe | Dr. Oetker 

Can I freeze gelatine-based desserts? 
It’s not recommended gelatine can break down when frozen and thawed, causing a watery texture.  
How long does it take for gelatine to set? 
Most gelatine desserts need about 4–6 hours in the fridge, or ideally overnight, to fully set. ore in the fridge and enjoy within a few days. 
Is Vege-Gel vegan? 
It depends on the brand. Our Vege-Gel products is suitable for vegans. Always check the packaging to be sure. 
Why didn’t my Vege-Gel dessert set properly? 
Here are a few common reasons: 
·  The powder wasn’t fully dissolved or activated by heat. 
·  The ratio of liquid to Vege-Gel wasn’t right. 
·  Some ingredients (like very acidic fruits or alcohol) can interfere with setting—try increasing the amount of Vege-Gel if using those. 
Does Vege-Gel affect the taste of my dessert? 
Nope! Vege-Gel is tasteless and odourless, so it won’t affect the flavour of your recipe—just the texture. 
Can I use Vege-Gel in savoury dishes? 
Yes, it’s great for setting savoury jellies, terrines, or aspics too. Just make sure the flavours pair well and follow the same preparation method. 

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