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Glossary of food terms: G
Gelatine
A product derived from the bones of animals, and used as a setting agent for sweet or savoury jellies and pudding fillings. Gelatine comes in powder form or in leaves and is tasteless.
Powdered gelatine is sprinkled over cold water and left to soak and swell before being stirred into hot liquid to dissolve.
Leaf gelatine is soaked in a little cold liquid for a few minutes to soften it, then the excess liquid is squeezed out before adding hot liquid to dissolve it. Agar-agar is the vegetarian alternative.
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