Using Vegetarian Gelatine
Asked on 2 Sep 2020 by Debby
Dear Lyndsey. Thank you for your response to my question re using alternative (to gelatine) setting agents for Delia's cheesecakes. I am using Just wholefoods vegeset. The general guidance for this is 1 heaped teaspoon to set 1 pint of liquid. Sprinkle over cold liquid and gently bring to the boil.
One sachet (11g/12g) of gelatine powder or 4 leaves of gelatine will generally set 1pint / 570ml of liquid. So, wherever the recipe calls for these amounts you can substitute with a heaped teaspoon of your brand of vegetarian gel. Powdered gelatine is always soaked first, so recipes that call for 1 sachet of powdered gelatine can be followed with your heaped teaspoon of vegetarian substitute. Leaf gelatine is soaked, squeezed and then dissolved in hot liquid so your soaked vegetarian gelatine can be soaked and then dissolved in the hot liquid in the recipe in the same way.