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Whether you use granulated or leaf gelatin, always ensure that it is properly soaked before dissolving it. This is vital for even dissolving and setting. Add a little of the mixture you wish to set to the dissolved gelatin to dilute it. Never add chilled liquids or mixtures to gelatin. The cold will set it into strings. Always stir the diluted, dissolved gelatin into the main batch of mixture at room temperature. Heat the gelatin until it dissolves, but do not boil it or it will not set. As a general rule, 3 leaves (1/4 oz), 2 1/4 tsps. of granules (1/4 oz), or one envelop of unflavored gleatin (1/4 oz) sets 2 1/2 cups of liquid.

P.A., Peoria, Ill. A few vegetarian alternatives to gelatin are available. Agar-agar is one option, which is prepared from seaweed extract. It sets at a higher temperature than gelatin. Because of its different consistency, mixtures set with agar-agar are less "wobbly" and do not melt quickly in the mouth. Other setting agents include chocolate or butter, which certainly taste better than agar-agar. The best substitute I have found is cocoa butter, and it can be incorporated into many formulas.

Workbench. September, 2002. Modern Baking Masi, Noble is author.

Updated: Saturday, December 29, 2007.