Substitute for Gelatin in Ganache

[Sussan Estela Olaya]

Hi Soumya Seemakurti.

Welcome to the Scoolinary community! Thanks for your question.

If you want to replace gelatin in the Baileys whipped ganache without using agar agar, there are a few alternatives. However, cornstarch is not a good option in this case, as it thickens through gelatinization with heat and does not provide the structure or airy texture that gelatin does.

Here are some alternatives that might work:

1. Xanthan gum (0.2%-0.3% of the total mixture weight)

It doesn’t gel like gelatin but provides stability and a creamier texture.

It dissolves in cold liquids, so you can mix it into the Baileys or the cream before combining.

2. Pectin NH (0.5%-1% of the total mixture weight)

A good option if you’re looking for a more stable texture.

Mix it with sugar and heat it with the warm cream before incorporating it into the chocolate.

3. Iota carrageenan (0.3%-0.5% of the total mixture weight)

Provides a soft, elastic texture similar to gelatin.

It activates with heat and works well with dairy.

If you prefer not to use any gelling agents, you can simply omit the gelatin, though the ganache will be less stable and might be a bit runnier when whipped. In that case, make sure to whip it very cold to add more air and structure.

Which of these options would you like to try?

Hope this helps!

Best regards.