Gelatin Mass

immagine della massa di gelatina e agar agar su biancolievito
Gelatine Mass is nothing more than ready-to-use hydrated gelatine. It is a convenient way of using gelatine in pastry.
We can use the Mass whenever the recipe requires gelatin (in sheets or powder). We can, in fact, use it in the preparation of Glazes, Fruit Mousses, and many other preparations.
For replacing the gelatin of the recipe with the Mass, we have to consider the amount of water already contained in it. We can replace 10gr of gelatin required by the recipe with 80gr of Mass (or 70gr of Mass if we will prepare it with the gelatin powder).
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Preparation: 5 minutes
Total Time: 5 minutes
Servings: 400 gr of Gelatin Mass


  • Bowl for microwave
  • Pot


For the Gelatin Mass prepared with Gelatin Sheets

  • 50 gr Gelatin Sheets 200 Bloom
  • 350 gr Cold Water

For the Gelatin Mass prepared with Gelatin Powder

  • 58 gr Gelatin Powder 200 Bloom
  • 348 gr Cold Water


For the Gelatin Mass prepared with Gelatin Sheets

  • Divide the gelatin sheets into pieces and soak them in cold water for about 10minutes, until well hydrated.
  • For best results, I recommend hydrating the gelatin sheets for around 15minutes.
  • Microwave the gelatin for a few seconds to melts completely, being careful not to exceed 55°C (131°F).
  • Once dissolved, sanitize an air-tight jar with food-grade alcohol and pour in the gelatin. Close and place the jar in the fridge at +4°C until the gelatin mass is set.
  • If properly stored, we can store the gelatin mass in the fridge for up to 3-4 days.

For the Gelatin Mass prepared with Gelatin Powder

  • Sanitize an air-tight jar with food-grade alcohol.
  • Mix the gelatin powder into the recipe water, stirring with a whisk to disperse it well.
  • Pour the mixture into the sanitized jar, close it and let it set in the fridge at +4°C (39°F) for about 10 minutes.

Nutrition Label

Serving: 100g | Calories: 1kcal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Calcium: 1mg | Iron: 1mg

Translated from Italian with Love

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4 thoughts on “Gelatin Mass”

  1. What is the ratio of gelatinous mass in terms of gelatin sheets?
    How much gelatin and water makes gelatinous mass in terms of sheets?

  2. Once the gelatin sheet is re-hydrated and melted and stored in refrigerator, after that how do we have to use?


  3. Hi 🙂
    You say to heat up the gelatin sheets till 55 °C
    But I need heat it up together with this 350g water, or only gelatine?

    Thanks for answer

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