If you've ever marveled at the silky smooth consistency of a panna cotta, or the nostalgic joyfulness of a perfectly wobbly ...

Sprinkle gelatine on 1/4 cup of the milk (at room temperature) and keep aside. 2. Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil. 3. When it boils, add ...

Gelatine is tasteless and comes in powdered form or in transparent leaves. Sprinkle powdered gelatine over cold water and leave to soak and swell, then stir it into hot liquid until dissolved.

Gelatin is a classic in the kitchen, but it is not the only option for giving texture to our desserts. On the contrary, there ...