How to Bloom Gelatin

Last Updated: November 2, 2022 References

Blooming gelatin is something you'll need to know how to do whenever a recipe calls for gelatin. Gelatin comes in either powder or sheet form. Gelatin is a water soluble protein produced from animal collagen and used in food production.

Method 1

Method 1 of 2:

Blooming from Sheets

1
Count the number of sheets needed for recipe.
2
Fill a bowl with ice and cold water

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3
Put sheets of gelatin in ice bath close to the time the gelatin is required in the recipe. If gelatin is bloomed too early before it is required, or bloomed in warm water, the gelling effect will decrease.^{[1]
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4
When gelatin is soft and easy to squeeze, wring all the excess water from the sheets and use it in the recipe.^{[2]
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- Gelatin is heat sensitive and will dissolve in warm liquids with a smooth whisking motion. For best results, strain dissolved gelatin and liquid through a fine chinois/sieve, refrigerate and let cool until set.

Method 2

Method 2 of 2:

Blooming from Powder

1
Measure required amount of gelatin powder needed in recipe.
2
Gently sprinkle powdered gelatin over some of the cold water or liquid requested in the recipe. Let the gelatin dissolve.^{[3]
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3
Use hot liquid to incorporate the now bloomed gelatin and blooming liquid into the recipe using a whisk. Make sure all crystals are dissolved otherwise clumping will occur and an unsmooth product will result.^{[4]
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4
For best results strain the finished product through a fine mesh strainer. Allow time to cool and set in refrigerator.

Community Q&A

Question

How much water is required for 3 g of gelatin?

Community Answer

225 ml (1 cup liquid) will set 3 g of gelatin.
Question

How much water sets 2oz gelatin?

Community Answer

Gelatin is generally bloomed with 4x the amount of water. If you have 2oz gelatin, bloom it with 8oz of water.
Question

Are granulated and sheet interchangeable?

Community Answer

Yes, just measure out the same amount that you need in grams.

Warnings

Boiling gelatin will reduce its gelling properties. Meaning; if you bring to boil the liquid of your recipe which now includes your bloomed gelatine, the gel set may not work like anticipated. Warming of the liquid is fine.^{[5]
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