Leicester_H Posted December 9, 2020 Share Posted December 9, 2020 Hello, Oh wise ones ! I've made seafood mouses/terrines in the past that have been too 'soft' to slice easily - so decided to try adding some veg gelatin. Bough a pack of "Sainsbury's Vegetarian Gel Sachets 6x6.5g ...for setting jellies, soufflés & *cheesecake* " but the only instructions seem to be to add to loads of water and boil - which wouldn't be possible for the cheesecake they mention ! Any one know how I can use to set say, a crab&prawn terrine ? TIA, H Quote Link to comment Share on other sites More sharing options...
Cat tails Posted December 9, 2020 Share Posted December 9, 2020 Over here we have gelatine sheets, which are like hard, clear plastic. You soak them in water for a bit and they turn to jelly. Then you can add them to almost everything by just whisking it in. Quote Link to comment Share on other sites More sharing options...
Cat tails Posted December 9, 2020 Share Posted December 9, 2020 (edited) These from Dr Oetker! Edited December 9, 2020 by Cat tails 1 Quote Link to comment Share on other sites More sharing options...
Leicester_H Posted December 9, 2020 Author Share Posted December 9, 2020 Thanks - I was trying to have a Veg version (we eat seafood, obviously, but not much meat (I know there's not much in gelatin sheets)) - I rather assumed I could dissolve in a little water and mix in and chill? They specifically mention cheesecake - but no mention of how to use it. Quote Link to comment Share on other sites More sharing options...
Cat tails Posted December 9, 2020 Share Posted December 9, 2020 You might need to cook it/heat it out before using. It’s like Agar (vegetarian option too) that only will dissolve in hot liquid. 1 Quote Link to comment Share on other sites More sharing options...
mullethunter Posted December 9, 2020 Share Posted December 9, 2020 What else is in the terrine? Is there anything else in the cooking process that you could mix and heat the setting agent in? Quote Link to comment Share on other sites More sharing options...
soapdragon Posted December 9, 2020 Share Posted December 9, 2020 Just found a recipe for tuna pate saying soak the sheets of gelatin in water according to packet instructions then place in a saucepan over a low heat and melt slowly then add tuns etc. Could you adapt that - sort of? Good luck! Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 9, 2020 Share Posted December 9, 2020 Picture please of the finished product! And the recipe? Sounds my sort of food Quote Link to comment Share on other sites More sharing options...
Leicester_H Posted December 10, 2020 Author Share Posted December 10, 2020 Hi Just found this recipe - might have to get some of the pork gelatine. https://www.bbc.co.uk/food/recipes/prawn_and_salmon_terrine_69303 M&S do a crab & king prawn terrine which I like - it's expensive but OK for a treat - I was thinking of trying to replicate https://www.ocado.com/products/m-s-crab-king-prawn-terrine-515891011 or might do terrine with 2 layers, one salmon, one crab&prawn, wrapped in the smoked salmon Quote Link to comment Share on other sites More sharing options...
Alis girls Posted December 23, 2020 Share Posted December 23, 2020 Gelatine and I are sworn enemies, i try to avoid, but if have to use pray first for success😳😳 , Quote Link to comment Share on other sites More sharing options...
