Method to my Gelatin Madness

I wrote my previous blog after using sheet gelatin for the first time, with its attendant "how to substitute" problems popping up like moles in the "Whac-a-Mole" arcade game! I tell you, it was no easy task to calculate. I could wish, fervently, that it would be more standardized. But alas...

The reason for all this gelatin frenzy

I got an idea into my head. I wanted to try making a White Chocolate Mousse that was easy. My Chocolate Mousse recipe is as easy as recipes come, and it is the creamiest mousse, ever. If you love chocolate and a good, creamy mouthfeel, then look no further. But since white chocolate does not come in an equivalent unsweetened powder like unsweetened cocoa powder, there comes the consideration of having to melt the white chocolate. When to add it in? And how much gelatin to use? 

White Chocolate Mousse Tarts

And then, I remembered that I had bought sheet gelatin, and that is when all my gelatin questions arose. Believe you me, it was a real process, and this old brain of mine was stumped for quite a while, trying to figure out the equivalent for powdered gelatin. Since there is no straight and direct substitute, being that there are four grades of gelatin (see my "All You Need to Know About Gelatin" blog), with similar, but not exact gelling power, none of these are a direct swap for a packet of powdered gelatin. Woe is me!😧 And even after all my calculations and cogitations, I still am having fits with adjusting a recipe.

However, I will gamely forge ahead with the two recipes I made, and hope you might be able to have yours come out at least as well as mine did. Which was pretty near perfect. 

A note on using Frangelico. I chose Frangelico to give flavor to the mousse. I intended to use Grand Marnier, but had none in my cabinet. Any light colored liqueur will work fine. Just do not use too much liqueur in the recipe, as alcohol can inhibit gelling properties of the gelatin.

Recipe One

Wilton 12-cavity nonstick mini tart pan

My first recipe came after having made some individual Cherry Custard Tarts for a Valentine treat. They came out very nicely, except that the custard was just not totally set. Fine for individual tarts, but if you were to substitute the individual tart tins for one larger tin, the custard would just have oozed all over. A slice would not have worked. What could I make as a substitute?

Here is where I thought of a White Chocolate Mousse, and where all the gelatin frenzy began. First though, I opted to make little tart shells to fill with the White Chocolate Mousse. I had just bought a couple of fluted tart tins. I made a pastry and lined the tins, blind baking them.
 

Line tart wells - prick dough all over - blind bake shells

Ultimately, it must have been dumb luck, because my first recipe for White Chocolate Mousse came out so perfectly that I could have cried. And I almost did! It was excellent. Perfect flavor. Perfect texture. However, my calculations for the amounts were off, and I had about ⅓ more mousse than I needed. Still, the mousse would have been just perfect set into a 9-inch tart shell and topped with fruit.

My first White Chocolate Mousse recipe:

(Would probably have filled 36 mini tart wells) 

The extra mousse in little shot glasses

1½ sheets Platinum gelatin (2.55 grams)
3 tablespoons cold water
3 tablespoons Frangelico liqueur (or use cold water)
8 ounces white chocolate, in small chunks
1¼ cups heavy whipping cream
1¼ teaspoons vanilla extract
¼ cup mascarpone cream

Soak the gelatin sheets in cold water to completely cover and allow to "bloom" for 7 to 10 minutes. Meanwhile, place the white chocolate pieces into the top pan of a double boiler set over (not touching) simmering water. Allow the chocolate to melt, slowly, stirring often. In a small saucepan, heat the 3 tablespoons of water and the 3 tablespoons of Frangelico (or just use 6 tablespoons water) and bring to a simmer. Lift out the gelatin sheets from their water and gently squeeze off any excess water, then add these sheets to the small saucepan, stirring, off the heat, until totally dissolved. Pour this gelatin mixture into the melted white chocolate. Stir or whisk, combining the two mixtures, then once all is incorporated, set the pan aside to come to room temperature. 

In a large mixing bowl, Beat the heavy cream with the vanilla, until soft peaks form. Add in the mascarpone, then beat to evenly distribute, and until the mixture holds stiff peaks. Pour the white chocolate mixture all around the outer edge of the whipped cream, then fold it in, until no streaks remain. At this point, the mixture is of soft piping consistency. Pipe into little tart shells or small glasses or bowls. Refrigerate for 5 to 8 hours.

I topped the tarts (and these little shot glasses full) with a half maraschino cherry and crushed pistachios.

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A couple of days passed. I sat with my recipe and tried to come up with a recipe that would be approximately ⅓ less the amount of this first recipe. Many of the ingredients immediately lent themselves to ⅓-less, such as 3 tablespoons Frangelico to 2 tablespoons. One and one-half Platinum gelatin sheets were reduced to 1 Platinum sheet. I went from 8 ounces white chocolate to 6 ounces. Not quite ⅓ less, but close. I dropped the 1¼ cups of heavy cream to ¾ cup, but kept the mascarpone amount the same. This reduced the initial 1½ cups of cream (1¼ cups heavy cream + ¼ cup mascarpone) down to 1 cup (¾ cup heavy cream + ¼ cup mascarpone). All in all, it seemed great.

I went about making it the same as before. But this time, once I added the Frangelico/gelatin mixture to the white chocolate, it started trying to thicken immediately. I was afraid to leave it to cool down for long, so I immediately began whipping the heavy cream, then added in the mascarpone and then folded in the white chocolate and gelatin mixture. It was already setting. I did pipe it into cups again, but it was visibly not the simple, creamy mixture the first recipe yielded. Not to say it was set and rubbery. It was still smooth and creamy. It just didn't have the lovely smooth LOOK of the first one. Flavor? The same. Texture while eating? Smooth and silky. Ultimately? No big deal. Just work quickly!

White Chocolate Mini Tarts 

Makes 24 fluted 2-inch tarts, or one 9-inch tart*

White Chocolate Mini Tarts

PASTRY:
½ cup unsalted butter (1 stick / 4 ounces)
6 ounces cream cheese 
2 cups all-purpose flour

MOUSSE:
1 sheet (1.7 grams) Platinum gelatin
2 tablespoons water
2 tablespoons Frangelico 
6 ounces white chocolate, in chunks
¾ cup heavy cream
1 teaspoon vanilla extract
¼ cup mascarpone cheese

Preheat oven to375 degrees. Cut together the first three ingredients for the pastry, until it comes together in a ball. Roll and cut out 3-inch rounds and fit them into the wells of mini tart tins. Alternately, fit the pastry into a 9-inch tart pan with removable bottom. Prick the shells all over with a fork. Bake the shell(s) for about 10 to 12 minutes, or until nicely golden. *If using a larger tart tin, Line the shell with foil, then with some beans or rice. Bake initially for 12 minutes, then remove the foil and beans and bake for another 12 to 15 minutes, until the bottom in nicely golden. Set aside to cool completely.

Place the gelatin sheet into a bowl. Break in half if needed. Pour about 1 to 1½ cups of cold water over the sheets and allow to fully hydrate, or "bloom," for at least 7 to 10 minutes.

Bring a pan of water to a simmer and place another pan over this hot water (a double boiler, or makeshift, using a bowl over hot water). Add the white chocolate bits to the upper pan and allow to melt.

White chocolate mixture - folding into whipped cream - piped into shells

Set the 2 tablespoons water and two tablespoons Frangelico into a small saucepan and bring to a simmer. Lift the gelatin sheets out of the soaking water, squeeze gently to remove excess water, then add them to the hot liquids in the saucepan. Stir to completely dissolve. Add this mixture to the melted white chocolate and stir to completely combine, using a whisk if needed. Remove the pan from the heat and set aside.

Ateco large open star
 tip 829

In a large bowl, beat the heavy cream and vanilla extract with a hand mixer until soft peaks form. Add in the mascarpone, beating until the mixture is combines and holds stiff peaks. Pour the white chocolate mixture all around the edges of the whipped cream. Gently fold the mixtures together until no streaks remain. Pipe into the mini tart shells using a star tip (I used Ateco 829), or just spoon in small amounts. 

If filling a 9-inch tart shell, pour in the mixture and smooth the top.

Adorn with fresh fruit, or maraschino cherries, and chopped nuts if desired. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.