Gelatin (for the mousse)

Description

Gelatin for mousse is a colorless, transparent powder (or flakes) with a neutral, almost imperceptible taste that, when dissolved and cooled, takes on a smooth, elastic consistency. It does not alter the flavor of dishes, only subtly enhances the creaminess and texture of mousse, panna cotta, or other desserts based on cream or fruit. Nutritionally, gelatin is a source of collagen protein with low caloric value, virtually free of fat and carbohydrates, although it lacks a complete profile of essential amino acids. Regular consumption may support the health of joints, skin, and hair, and influence the regeneration of the mucous membrane of the digestive tract, although benefits depend on the overall diet. Gelatin is used to stabilize mousses, creams, jellies, dairy-fruit desserts, glazes, and terrines; it is usually soaked (liquid form) and dissolved in warm liquid before use. It should be stored in a tightly sealed container in a dry, cool, and dark place; after preparing desserts, always refrigerate and consume within a few days.