Paraline Cream

[Sol Damiani]

Hi Nhật Nguyễn

Please tell us which Recipe you are trying to do so @sussan_scoolinaryteam can help us with your question.

Have a lovely day!

[Sussan ScoolinaryTeam]

Hi Nhật Nguyễn

If you’re referring to the recipe for Milk Chocolate and Almond Praline Cream with Cocoa Glaze from Chef Bies’ course, the answer is yes, you can use powdered gelatin instead of the 6 gelatin sheets called for in the recipe. The equivalence between powdered gelatin and gelatin sheets depends on the weight of the sheets. In this case, gold gelatin sheets typically weigh around 2 g each, which equals approximately 12 g of powdered gelatin for the recipe.

How to substitute gelatin:

▪️Hydrate the powdered gelatin: For every gram of powdered gelatin, add 5 times its weight in cold water. For example, for 12 g of powdered gelatin, use 60 ml of cold water.

▪️ Let the mixture sit for about 5-10 minutes until it blooms.

▪️ Heat the bloomed gelatin over low heat or in the microwave (without boiling) until it fully dissolves.

▪️ Add it to the recipe at the point where the gelatin sheets are called for, making sure it is well incorporated.

With this adjustment, your cream will have the same texture and consistency.

If you’re asking about a different recipe, please let us know so we can review the recipe and proportions again.

I hope this information is helpful.

Best regards!